Eggnog Donut Bread Pudding

Lightly grease or spray non-stick baking spray into the crock of a medium sized slow cooker. *** Cut donuts into 1/6th-sized pieces and put them into the crock.

Combine all of the other ingredients in a small bowl. Pour the mixture over the donuts.

Cook for about 2 hours in a slow cooker on high, until the centre of the custard is firm. This can also be cooked a lot faster in a casserole dish in the oven, at 350 F for 25-30 minutes.

Notes:
* The nutmeg and rum extract won’t be necessary if you are already using eggnog.
**If you prefer a firm bread pudding over a mushy one, I find that using frozen donuts makes all the difference.
***If your crock pot cooks hot, try putting some parchment paper in the bottom and up the sides before adding the donuts.