Slow Cooker Bread Pudding
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If you’ve ever wished for a dessert that practically makes itself, this Slow Cooker Bread Pudding is your new best friend. Just toss your leftover bread into the slow cooker, pour in a dreamy custard, and let it do its magic. In a few hours, you’ll have a warm, gooey, cinnamon-scented masterpiece that tastes like you spent all day in the kitchen—when really, you barely lifted a finger!
This recipe is such a classic and is a perfect fall or holiday recipe! Serve With vanilla ice cream, whipped cream, or a caramel sauce for the perfect finish.
Why You’ll Love This Crock Pot Recipe
- Perfect for Leftover Bread: It’s a great way to use up day-old bread that might otherwise go to waste, turning it into a delicious dessert.
- Comfort Food Classic: Bread pudding is a warm, cozy dessert that’s perfect for satisfying sweet cravings, especially on chilly days.
- Make-Ahead Dessert: You can prepare it in advance and let it cook while you focus on other things, making it perfect for busy days.
- Budget-Friendly: This recipe uses simple, affordable ingredients that you likely already have on hand.
You have to try this crock pot bread pudding—it’s seriously one of my favorite things to make, whether it’s for a cozy breakfast or a warm, comforting dessert. The best part is how easy it is. You just toss everything into the slow cooker and let it do its thing while you go about your day. The result is this amazing, custardy bread pudding that’s rich, flavorful, and perfect with a scoop of ice cream or a drizzle of caramel sauce.
I’m already planning to make it again for the holidays because it’s such a crowd-pleaser. The smell of cinnamon and vanilla filling the house is just so inviting, and it’s the kind of dish that makes everyone feel at home. Plus, it’s a great way to use up any leftover bread, so nothing goes to waste. I can’t wait to see how much everyone loves it!
Ingredients You Need
Turns out that making bread pudding in a slow cooker is not only the easiest recipe ever, it’s genius. You get a pudding like finish that is irresistible! Here is what you need:
- Milk: Use whole milk for a richer, creamier texture. You can substitute with half-and-half or a mix of milk and cream if you want an even more indulgent pudding.
- Eggs: Ensure your eggs are at room temperature before mixing them in. This helps them blend more smoothly into the custard mixture and creates a more consistent texture.
- Brown Sugar: For extra depth of flavor, use dark brown sugar, which has a higher molasses content and adds a richer, more caramel-like sweetness to the dish.
- Butter: Melt the butter before mixing it into the recipe to ensure it distributes evenly throughout the pudding, adding richness to every bite.
- Cinnamon: Freshly ground cinnamon has a stronger, more vibrant flavor than pre-ground. If you have it, freshly grind your cinnamon for the best taste.
- Vanilla: Use pure vanilla extract rather than imitation for the best flavor. You can also add an extra splash for a more pronounced vanilla note.
- Bread: Use day-old or slightly stale bread for the best results. Stale bread absorbs the custard mixture better, creating a richer, more flavorful pudding. French bread, brioche, or challah work especially well.
- Raisins: If you want, you can soak the raisins in warm water or a bit of rum for 10-15 minutes before adding them to the pudding. This plumps them up, making them juicier and more flavorful.
- Apples: Peel and dice the apples into small, even pieces so they cook evenly and blend seamlessly into the pudding. Choose firm, tart apples like Granny Smith for a nice balance of sweetness and texture.
Recipe Variations
- Chocolate Chip Bread Pudding: Swap out the raisins for chocolate chips to create a rich, dessert-like version that’s perfect for chocolate lovers.
- Cranberry Orange Twist: Replace the raisins with dried cranberries and add a teaspoon of orange zest for a festive flavor combination.
- Pecan Praline: Stir in chopped pecans and drizzle with caramel sauce before serving to add a crunchy, nutty praline twist.
- Bourbon-Soaked Raisins: Soak the raisins in bourbon before adding them to the pudding for a boozy kick that adds warmth and depth to the flavor.
- Maple Syrup Drizzle: Replace the brown sugar with maple syrup and drizzle additional syrup on top after cooking for a rich, maple-flavored treat.
Slow Cooker Bread Pudding Recipe
Making this comforting bread pudding in the slow cooker couldn’t be simpler. Here’s a quick version of the recipe instructions to get you started:
- Mix the Custard: In a medium bowl, combine milk, eggs, brown sugar, melted butter, cinnamon, and vanilla. Stir until well mixed and set aside.
- Prepare the Slow Cooker: Spray the inside of your slow cooker with non-stick spray to prevent sticking.
- Layer the Ingredients: Spread bread cubes evenly in the slow cooker. Sprinkle in raisins and apple pieces, then mix them with the bread.
- Add the Custard: Pour the egg mixture over the bread and fruit. Gently stir to coat all the bread pieces.
- Cook: Cover the slow cooker and cook on low for 3 hours, until the pudding is set in the center.
- Serve: Let it cool slightly before serving. Enjoy your delicious, warm bread pudding!
Storage and Reheating Instructions
Storage:
After your bread pudding has cooled completely, transfer any leftovers to an airtight container. You can store the bread pudding in the refrigerator for up to 4 days.
If you’d like to keep it longer, you can freeze individual portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. Frozen bread pudding will keep for up to 3 months.
Reheating:
To reheat your bread pudding, follow these simple steps:
- Microwave: Place a portion of bread pudding on a microwave-safe plate. Heat on medium power for 1-2 minutes, or until warmed through. Add a splash of milk or cream if the pudding seems dry.
- Oven: Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish, cover with foil, and bake for about 15 minutes, or until heated through. If reheating from frozen, allow the pudding to thaw in the refrigerator overnight before reheating.
- Stovetop: Reheat the bread pudding in a covered saucepan over low heat, stirring occasionally until it’s warmed through. Add a little milk or cream to maintain the pudding’s moisture.
Tips for Success:
Use Stale Bread: Day-old or slightly stale bread is ideal for bread pudding as it absorbs the custard mixture better, resulting in a richer, more flavorful dessert. If your bread is fresh, you can dry it out in the oven at a low temperature for 10-15 minutes.
Choose the Right Bread: Brioche, challah, or French bread work best due to their sturdy texture and slight sweetness. These breads hold up well during the slow cooking process and create a soft, custardy pudding.
Monitor Cooking Time: Slow cookers can vary in temperature, so start checking the bread pudding around the 2.5-hour mark if cooking on low. The pudding is done when the center is set and no longer jiggles.
Finish with a Sauce: A drizzle of caramel sauce, vanilla sauce, or bourbon sauce after cooking adds extra flavor and a touch of elegance to the dish.
Rest Before Serving: Let the bread pudding rest for 10-15 minutes after cooking. This allows the custard to set further, making it easier to slice and serve.
Recipe FAQs
The best bread for bread pudding is slightly stale bread with a sturdy texture, like brioche, challah, or French bread. These types of bread absorb the custard well without becoming too mushy.
The bread pudding is done when the center is set and no longer jiggles when you move the slow cooker. You can also check by inserting a knife or toothpick into the center—it should come out clean.
Yes, you can bake the bread pudding in the oven. Preheat your oven to 350°F (175°C) and bake in a greased baking dish for about 45 minutes, or until the center is set and the top is golden brown.
Yes, you can prepare the bread pudding in advance and refrigerate it before cooking. When ready to serve, simply cook it in the slow cooker according to the recipe instructions. You can also cook it ahead of time and reheat it before serving.
To prevent dryness, make sure the bread is fully coated in the custard mixture before cooking. Also, be careful not to overcook the pudding, as this can cause it to dry out.
More Slow Cooker Recipes
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Slow Cooker Bread Pudding
Ingredients
- 2 cups milk
- 4 large eggs
- 1/2 cup brown sugar (packed tightly)
- 1/4 cup butter (melted)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 8 cups bread (cubed)
- 1/2 cup raisins
- 2 apples (chopped (optional))
Instructions
- In a medium-sized mixing bowl, combine milk, eggs, brown sugar, melted butter, cinnamon, and vanilla extract. Stir until everything is well mixed, then set the bowl aside.
- Spray the inside of your slow cooker with non-stick spray to prevent the bread pudding from sticking.
- Spread the bread cubes evenly across the bottom of the slow cooker. Sprinkle in the raisins and apple pieces, mixing them with the bread.
- Pour the egg mixture over the bread and fruit in the slow cooker. Gently stir to make sure all the bread pieces are fully coated with the egg mixture.
- Cover the slow cooker with the lid and set it to cook on low for 3 hours. The bread pudding is done when it is cooked through and set in the center.
- Once cooked, let it cool slightly before serving. Enjoy your delicious slow cooker bread pudding!
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
