Slow-Cooker Maple Pecan Donut Bread Pudding Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and dry. Butter the inside generously to prevent sticking and add flavor. Whisk the custard ingredients thoroughly to avoid any streaks of egg.

Tear the donuts into uniform pieces—about 1-inch chunks—so they soak evenly. If the donuts are very fresh, you can let them sit out for a few hours to dry slightly, which helps them absorb more custard.

Instructions

Prep and Layer

1. 1Prepare the Crockpot and Custard
   Generously butter the inside of a 6-quart slow cooker with the softened butter. In a large bowl, whisk together the eggs, half-and-half, maple syrup, and cinnamon until completely combined and smooth.
   Look for The custard should be uniform and lightly frothy.
   Tip Whisk thoroughly so the eggs are fully incorporated; this helps the pudding set evenly.
2. 2Tear Donuts and Layer
   Tear the glazed donuts and French crullers into bite-size pieces and place them in the buttered slow cooker. Scatter the toasted pecans over the donut pieces.
   Look for The donut pieces should be roughly uniform for even soaking.
   Tip Tear rather than cut to keep the texture light and craggy.
3. 3Pour Custard Over Donuts
   Pour the maple-egg custard evenly over the donut and pecan mixture. Gently press the donut pieces down with a spatula so they are mostly submerged in the custard.
   Look for The liquid should be absorbed into the donuts, leaving a slightly moist surface.
   Tip Let the mixture sit for 5 minutes if time allows, so the donuts soak up more custard.

At this stage, the buttered slow cooker is ready, the donuts are torn and layered with pecans, and the maple custard is poured over. The donut pieces should be coated but not drowning.

The mixture looks rustic and inviting, with the custard starting to seep into the bread. Before moving on, ensure the custard is evenly distributed and press down lightly if needed.

Slow-Cook on Low

4. 4Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 2.5 hours, until the pudding is puffed, set in the center, and the edges are caramelized and golden.
   Look for The top should be golden and slightly crisp, and the center should feel springy when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist opening the lid during cooking to maintain steady heat and moisture.
5. 5Check for Doneness
   After 2.5 hours, check that the pudding is fully set. The internal temperature should read at least 160°F (71°C) on an instant-read thermometer inserted into the center.
   Look for The pudding should be firm to the touch and the custard should not be runny.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the center is still wet, cook for an additional 15-20 minutes and check again.

After 2.5 hours on LOW, the pudding should be puffed and golden. The edges will look caramelized and slightly crisp, while the center is set and springy. A sweet, nutty aroma fills the kitchen. To check, gently press the center—it should feel firm, not jiggly. If it's still wet, continue cooking and check every 15 minutes.

Glaze and Serve

6. 6Make the Maple Glaze
   While the pudding cooks, prepare the glaze: in a small bowl, whisk together the confectioners' sugar, maple syrup, and enough milk (1-2 tablespoons) to reach a pourable consistency.
   Look for The glaze should be smooth and thick but pourable.
   Tip Add milk gradually; too much will make the glaze too thin.
7. 7Drizzle and Serve
   Once the pudding is done, drizzle the warm maple glaze generously over the top. Serve warm, optionally with crispy bacon or a scoop of vanilla ice cream.
   Look for The glaze should melt slightly into the warm pudding, creating a glossy finish.
   Tip For a crispier top, you can broil the pudding for 2-3 minutes after glazing, but watch carefully.

The warm maple glaze is drizzled over the steaming pudding, creating a glossy, sweet finish that melts slightly into the surface. The pudding is ready to be scooped and served. It looks decadent, with caramelized edges and a shiny glaze. Serve warm with optional crispy bacon or ice cream for extra indulgence.

Common mistakes

One common mistake is opening the slow cooker lid frequently, which releases heat and disrupts the cooking process. Another is over-soaking the donuts—while they should be mostly submerged, too much custard can make the pudding heavy.

Also, avoid using cold half-and-half straight from the fridge; let it come to room temperature for more even cooking. Finally, do not overcook, as the pudding can become dry and rubbery.

How to tell it’s done

The pudding is done when the top is golden brown and the edges are caramelized. The center should be set and spring back lightly when touched, not jiggly.

For accuracy, insert an instant-read thermometer into the center; it should read at least 160°F (71°C). If the center is still wet, continue cooking in 15-minute increments until it reaches the correct temperature.

• Egg dishes: 160°F (71°C) in the thickest part