Desserts · Part 3 of 3: Tips & recipe card

Slow-Cooker Maple Pecan Donut Bread Pudding Tips, FAQ & printable recipe

Name: Slow-Cooker Maple Pecan Donut Bread Pudding
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 10 glazed donuts and French crullers; 1 cup toasted pecans; 5 large eggs; 2 cups half-and-half; 1/2 cup pure maple syrup; 1 tsp ground cinnamon; 2 tbsp unsalted butter, softened; 1 cup confectioners' sugar; 2 tbsp pure maple syrup; 1-2 tbsp milk

By Clara Weller · Oct 17, 2026

A golden-brown maple pecan bread pudding in a yellow crockpot, topped with a glossy maple glaze.

Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Serves: 8

Tips for success

For the best texture, use a mix of glazed donuts and French crullers. The crullers are lighter and airier, which creates a delicate crumb, while the glazed donuts add richness.

If you prefer a less sweet dessert, reduce the maple syrup in the custard to 1/3 cup, but keep the glaze as is for contrast.

To toast pecans quickly, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. This enhances their flavor and adds a pleasant crunch.

For an extra layer of flavor, consider adding a pinch of nutmeg or allspice to the custard, though the recipe is delicious as written.

Variations

Chocolate Donut Bread Pudding: Substitute chocolate glazed donuts for half of the glazed donuts. Add 1/2 cup chocolate chips with the pecans. Drizzle with chocolate sauce instead of maple glaze for a double-chocolate treat.
Apple Cinnamon Version: Add 1 cup diced apples (such as Honeycrisp) tossed with 1/2 teaspoon cinnamon to the donut mixture. Reduce maple syrup to 1/3 cup and add 1/4 cup raisins or dried cranberries for extra texture.
Bourbon Maple Glaze: Replace 1 tablespoon of the milk in the glaze with bourbon. Stir in 1/2 teaspoon vanilla extract. This adds a sophisticated depth that pairs well with the pecans.
Nut-Free Option: Omit the pecans entirely or replace with 1 cup of toasted coconut flakes. The coconut adds a chewy texture and a subtle tropical flavor that complements the maple.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Freezer: Freeze the baked pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot.
Reheat: Reheat individual portions in the microwave for 30-45 seconds or in a 350°F (175°C) oven for 10 minutes until warmed through.

Store any leftover bread pudding in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 30-45 seconds or in a 350°F (175°C) oven for 10 minutes until warmed through. The glaze can be stored separately in a sealed container and reheated gently before serving.

This recipe can be assembled up to 12 hours ahead. Prepare the custard, layer the donuts and pecans in the buttered slow cooker, pour the custard over, and refrigerate. When ready to cook, place the slow cooker on LOW and add 15-20 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the bread pudding warm, straight from the slow cooker, for the best texture. A big scoop with crispy bacon is a delightful sweet-and-savory combination that many enjoy.

For a classic dessert pairing, add a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.

The pudding is also delicious with a drizzle of extra maple syrup or a dusting of powdered sugar. For brunch, serve it alongside fresh fruit or a simple green salad to cut through the sweetness. Leftovers can be enjoyed cold, but warming brings back the comforting, soft texture.

Frequently asked questions

Can this bread pudding be made in the oven instead of a slow cooker?

Yes. Transfer the assembled pudding to a buttered 9x13-inch baking dish. Bake at 350°F (175°C) for 45-55 minutes, until set and golden. The cooking time may vary depending on the depth of the dish, so check for doneness with a thermometer.

Why is the center of the pudding still wet after 2.5 hours?

This can happen if the slow cooker runs cool or the lid was opened too often. Continue cooking in 15-minute increments, checking the internal temperature. Ensure it reaches at least 160°F (71°C) in the center before serving.

Can this recipe be doubled for a larger crowd?

Yes, double all ingredients and use a larger slow cooker (at least 8 quarts). The cooking time may need to be increased by 30-45 minutes. Check for doneness using an instant-read thermometer.

What can be used instead of half-and-half?

Whole milk or a combination of 1 cup heavy cream and 1 cup whole milk works well. For a lighter version, use 2% milk, but the pudding will be less rich. Avoid skim milk, as it may result in a thinner custard.

Can the glaze be made ahead of time?

Yes, the glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of milk if it thickens.

Recipe card

Slow-Cooker Maple Pecan Donut Bread Pudding

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

10 glazed donuts and French crullers
1 cup toasted pecans
5 large eggs
2 cups half-and-half
1/2 cup pure maple syrup
1 tsp ground cinnamon
2 tbsp unsalted butter, softened
1 cup confectioners' sugar
2 tbsp pure maple syrup
1-2 tbsp milk

Instructions

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.
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.
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.
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.
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.
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.
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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories: 450
Protein: 8 g
Carbohydrates: 55 g
Fat: 22 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.