Delicious and easy slow cooker bread pudding that uses day-old donuts!  No donuts? Use bread and increase the sugar and the spices–voila!  Instant donuts!

I really hate to waste food!  What happened was my local store was selling the perennial New York fall treat, apple cider donuts, buy one get one.

Since I had my nephew visiting me, I wanted him to taste something that was so traditionally autumn in New York. We ate 2 then forgot about them. I know that sounds hard to believe; but we did.

Yummy donut flavor–where’s the coffee?

I didn’t want to waste them and since they were a bit on the hard side, I wouldn’t eat them and microwaving them is just wrong IMO.

A former neighbor used to make fantastic bread puddings out of day old cake, danish and donuts, so I figured I’d give this a go myself.  I also wanted to try out my new casserole crockpot that I finally treated myself to.

I had company that evening and served this for dessert–hey, my guests know they might be “test subjects” any time they come for dinner.  The vote was a unanimous YES!!! on this. They just loved it.

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Slow Cooker Donut Bread Pudding

Delicious and easy slow cooker bread pudding that uses day-old donuts!  No donuts? Use bread and increase the sugar and the spices–voila!  Instant donuts!

Prep Time10 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 10 minutes mins

Course: desserts, Slow Cooker

Cuisine: American

Keyword: bread pudding, slow cooker recipes

Servings: 8

Calories: 201kcal

Author: Judith Hannemann

Ingredients

• 6-8 cake donuts not the raised kind*
• 5 cups milk
• 4 eggs
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 1/8 tsp mace

Instructions

• *You can use day-old french or Italian bread, but increase the sugar to 1 cup, the nutmeg to 1 tsp and the mace to 1/4 tsp–these 2 spices are the standard “donut” spices so the overall pudding will taste like cake donuts.
• Cut donuts into small pieces about 1 inch. Place in crockpot.
• In a large bowl, beat eggs. Whisk in the milk, sugar and spices. Pour over donuts in crock pot.
• Cover and cook on HI 4 hours, LOW 6-8 hours.

Nutrition

Serving: 1each | Calories: 201kcal | Carbohydrates: 27g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 97mg | Potassium: 232mg | Sugar: 27g | Vitamin A: 366IU | Calcium: 185mg | Iron: 1mg

Slow Cooker Donut Bread Pudding

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A fall tradition in “apple country.”  Make them EASY at home!

I used to be able to make these in my sleep…but of course for a while, it was my job!!!  After my late husband’s open-heart surgery, I did not want to work more than 10 miles from my house–just in case–so I took a job at a local supermarket as a baker.  And in the fall, I had to make these.  A LOT of these!!

Of course there you start out with a commercial mix, but all that mix is is sweetened Bisquick with spices.  The *traditional* spice is nutmeg and mace.  I’d get fancy from time to time and use a nice European apple pie spice mixture. The latter is pretty exotic–mix a small amount up, sniff, taste and see if you like it.  If you don’t, then use the traditional recipe for the spice blend.

Very easy to make

I don’t bother to roll or cut out.  At the store there was a machine you added the batter to that would form them as they went into the fryer.  At home we have no such contraption and this batter is VERY sticky, so don’t make yourself crazy–just drop it by spoonfuls into the hot oil.  It tastes the same, trust me, and it’s much easier.  If you use a melon baller or a drop cookie scoop, you’ll get what looks like donut “holes.”

About the batter…it is supposed to look like a really REALLY thick pancake batter…where a spoon will ALMOST stand up in it.  When you go to stir it, the batter will leave the sides of the bowl, but it is MUCH softer than bread dough, so I repeat, don’t make yourself crazy trying to knead, roll, cut.  Not worth it IMO.

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Easy Apple Cider Donuts

Apple cider donuts are soft cake donuts with fresh apples and warm spices. Perfect for a fall brunch.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: apple cider donuts, cake donuts, fall cake recipes

Servings: 24

Calories: 110kcal

Author: Judith Hannemann

Ingredients

• 2 cups dry baking mix such as Bisquick
• 1 cup flour
• 1 egg
• 1/4 cup sugar can be increased to 1/3 cup
• 1 cup apple cider
• frying oil or shortening

For Exotic Spice Blend:

• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/8 tsp cardamon

For Traditional Spice Blend

• 1 tsp nutmeg
• 1/8 tsp mace

For Cinnamon Sugar:

• 1 cup sugar
• 1 tsp cinnamon

Instructions

• Heat enough oil in a deep pot (like a dutch oven or wok) to deep fry–about 2-3 inches of oil. Heat oil to 375 degrees F.
• Mix the flour, baking mix, sugar and whichever spice blend you wish to use in a medium bowl.
• In a separate bowl, beat egg. Add the egg to the flour/spice mixture. Add the apple cider. Stir blending well. You should have a VERY thick and sticky batter, where a spoon will almost stand up in it, but too soft to roll or knead. Add more flour or baking mix if necessary to get this texture.
• Using a teaspoon or a drop cookie scoop (looks like a small ice cream scoop) or a larger melon baller, drop batter into hot oil, not overcrowding the pan–maybe about 6 or 7 drops at a time.
• Fry on one side approximately 5 minutes, or until golden brown and bubbles begin to form on the unfried side facing you. Flip and fry the other side until golden brown.
• Drain on a paper towel covered plate. Repeat until all batter is fried.
• Mix cinnamon sugar ingredients and place in a sturdy plastic or better yet, brown paper bag (like a lunch bag).
• Shake donuts in cinnamon sugar and serve.

Nutrition

Serving: 1donut | Calories: 110kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 131mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Easy Apple Cider Donuts

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