This 4-ingredient slow cooker donut hole pudding is what I make when there’s a half-empty box of donut holes going stale on the counter and I want dessert without fuss. It borrows the spirit of classic bread pudding—an old European frugality trick for using up day-old bread—but trades the bread for cubed donut holes and the oven for a crock pot. You literally toss the donut cubes in the slow cooker with three pantry staples, flip the switch, and let the warm vanilla-custard aroma draw everyone into the kitchen.
Serve this pudding warm, straight from the slow cooker, with a splash of cold heavy cream or a scoop of vanilla ice cream to play up the custardy texture. Fresh berries or sliced bananas add a bit of brightness and acidity that balance the sweetness. Coffee, black tea, or an after-dinner espresso pair nicely with the richness, while kids will be thrilled with a cold glass of milk. If you’re serving a crowd, set the slow cooker on “warm” and put out small bowls, spoons, and a few simple toppings—chopped nuts, chocolate chips, or extra cinnamon—so everyone can customize their own bowl.
Slow Cooker Donut Hole PuddingServings: 6
Ingredients
6 cups stale donut holes, cubed (about 1 to 1.25 pounds)
2 cups whole milk (or half-and-half for richer pudding)
3 large eggs
1/2 cup granulated sugar (or packed light brown sugar)
Directions
Prep the donut holes: If your donut holes aren’t already stale, spread them out on a tray for 1 to 2 hours to dry a bit. This helps them soak up the custard instead of turning mushy. Cut each donut hole into 2 to 4 pieces, depending on size, to create small cubes.
Layer the slow cooker: Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with butter or a neutral oil to prevent sticking. Scatter the cubed stale donut holes evenly over the bottom. The cooker should look like a loose, chunky layer of donut pieces, as in a top-down process shot.
Make the custard: In a medium bowl, whisk together the milk, eggs, and sugar until the sugar is mostly dissolved and the mixture is smooth and uniform. Take a moment to break up any egg streaks so the custard bakes evenly.
Combine in the crock: Slowly pour the custard mixture over the donut cubes in the slow cooker, trying to moisten all the pieces. Gently press down with the back of a spoon or a spatula so the top layer of donut cubes makes contact with the liquid. The donut pieces won’t be fully submerged, and that’s fine—this contrast gives you some soft pudding and some lightly crisped edges.
Soak briefly: Let the mixture sit in the slow cooker (with the heat still off) for about 10 minutes. This short soak allows the donut cubes to start absorbing the custard and helps them hold their shape as they cook.
Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 2.5 to 3.5 hours, or until the custard is set. You’ll know it’s done when the edges are puffed, the center no longer looks liquid, and a knife or toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
Rest and serve: Turn off the slow cooker and let the pudding rest, covered, for 10 to 15 minutes. This helps it firm up slightly for easier scooping. Serve warm, straight from the crock, spooning into bowls and adding any optional toppings you like.
Variations & Tips
For a richer version, swap some or all of the milk with half-and-half or heavy cream and use brown sugar for a caramel note. Add 1 to 2 teaspoons of vanilla extract and a pinch of salt to the custard for depth, or 1 teaspoon of ground cinnamon or pumpkin pie spice for a cozy, spiced profile. Chocolate donut holes will give you a deeper, cocoa-forward pudding; glazed or powdered sugar donut holes will make it sweeter and more custard-like. You can also stir in a handful of chocolate chips, chopped nuts, or raisins after the initial 10-minute soak so they’re evenly distributed. If you’d like a lightly crisp top, prop the slow cooker lid open with a wooden spoon for the last 20 to 30 minutes of cooking to let some moisture escape. For food safety, always use pasteurized eggs and keep the mixture refrigerated if you need to hold it before cooking—don’t leave the custard-soaked donuts at room temperature for more than 1 to 2 hours. Cook on LOW rather than keeping it on “warm” from the start; the pudding needs to pass through the food safety temperature zone (40°F to 140°F) steadily. Once cooked, hold on the “warm” setting for up to 2 hours, then cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat portions gently in the microwave or in a low oven until steaming hot before serving.
