Slow Cooker Bread Pudding Recipe

Introduction

Slow Cooker Bread Pudding is a comforting dessert that turns simple ingredients into a warm, custardy treat. This easy recipe lets your slow cooker do the work, resulting in a perfectly soft and flavorful pudding every time.

Ingredients

• 8 cups 1-inch bread cubes (from a day-old French or Italian loaf)
• ½ cup raisins (optional)
• 2 cups milk
• 4 eggs
• 1 cup cane sugar (or white granulated sugar)
• ¼ cup butter (melted and slightly cooled)
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1. Step 1: Butter or spray the inside of your slow cooker to prevent sticking.
2. Step 2: Place the bread cubes and raisins (if using) into the slow cooker.
3. Step 3: In a medium bowl, whisk together the milk, eggs, sugar, melted butter, cinnamon, vanilla extract, and salt until well combined.
4. Step 4: Pour the custard mixture evenly over the bread and raisins, then toss gently to coat everything well.
5. Step 5: Let the mixture stand for 10 minutes to allow the bread to soak, then toss again to ensure the custard is evenly distributed.
6. Step 6: Cover and cook on the low setting of your slow cooker for 2 ½ to 3 hours, or until a knife inserted near the center comes out clean.
7. Step 7: Serve the bread pudding warm, optionally topped with a drizzle of cream, whipped cream, or vanilla ice cream.

Tips & Variations

• Use day-old bread for the best texture; fresher bread can become too mushy.
• Substitute raisins with chopped nuts, dried cranberries, or chocolate chips for variety.
• For a richer flavor, replace some of the milk with half-and-half or cream.
• Add a splash of bourbon or rum to the custard mixture for an adult twist.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To maintain moisture, cover loosely with foil if reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this pudding?

Yes, sturdy breads like French, Italian, brioche, or challah work well. Avoid super soft or pre-sliced sandwich bread, as it may become too mushy.

Can I make this recipe without raisins?

Absolutely! Raisins are optional and can be omitted or replaced with other mix-ins like nuts or dried fruit depending on your preference.

Slow Cooker Bread Pudding Recipe

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★★★★★

4.6 from 60 reviews

• Author: Isabella
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Slow Cooker Bread Pudding is a warm, comforting dessert featuring soft, custardy bread cubes soaked in a spiced milk and egg mixture. With optional raisins for a touch of sweetness, this easy-to-make pudding cooks gently in a slow cooker, making it perfect for a hassle-free dessert that’s rich, flavorful, and ideal for serving warm with cream, whipped cream, or ice cream.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 cups 1-inch bread cubes (from a day-old French or Italian loaf)
• ½ cup raisins (optional)
• 2 cups milk
• 4 eggs
• 1 cup cane sugar (or white granulated sugar)
• ¼ cup butter (melted and slightly cooled)
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

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Instructions

1. Prepare the Slow Cooker: Begin by buttering the inside of your slow cooker or spraying it with a non-stick cooking spray to prevent the bread pudding from sticking during cooking.
2. Add Bread and Raisins: Place the bread cubes and optional raisins evenly into the buttered slow cooker, creating the base of the pudding.
3. Mix Custard: In a medium-sized bowl, whisk together the milk, eggs, sugar, melted and cooled butter, ground cinnamon, vanilla extract, and salt until the mixture is smooth and fully combined.
4. Combine Custard and Bread: Pour the custard mixture evenly over the bread and raisins in the slow cooker. Toss gently to ensure that the bread cubes are fully coated with the custard.
5. Let Soak: Allow the bread and custard to sit for about 10 minutes. Toss again to make sure the custard is evenly absorbed and distributed throughout the bread cubes for an even texture.
6. Cook Slowly: Cover the slow cooker and cook on the low setting for 2 ½ to 3 hours. Check doneness by inserting a knife near the center; it should come out clean when the pudding is fully cooked and set.
7. Serve: Serve the bread pudding warm. Optionally, drizzle with cream, add a dollop of whipped cream, or top with vanilla ice cream for an extra indulgent touch.

Notes

• You can use day-old bread for best texture as it soaks up the custard better.
• Raisins are optional, and other dried fruits like cranberries or chopped dates can be substituted.
• If you prefer a richer pudding, substitute whole milk with half-and-half or add a splash of cream.
• For a nutty flavor, add chopped toasted nuts before cooking.
• Ensure the slow cooker is well buttered or sprayed to avoid sticking and make cleaning easier.
• Cooking times may vary slightly depending on slow cooker make and model; check doneness accordingly.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker bread pudding, bread pudding recipe, easy dessert, comfort food dessert, slow cooker dessert