• 15 doughnut holes, cut in half
  • 1 c. milk
  • 2 eggs
  • 2 T. sugar
  • 1/4 butter or margarine, melted
  • 1/2 tsp. vanilla
  • dash nutmeg

Pin It


This recipe was shared from http://chefmichele.blogspot.com/2006/05/crock-pot-doughnut-pudding.html

  1. Put the doughnuts into a heat safe bowl (such as pyrex) and place the bowl in the slow cooker.
  2. In a mixing bowl, combine remaining ingredients and mix well.
  3. Pour over doughnuts.
  4. Cover. Cook on Low for 3 – 4 hours.

Happy Crocking!

Provided by Chef Michele via facebook

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites