Crockpot Bread Pudding
Indulge in this comforting and easy-to-make dessert that is perfect for any occasion, featuring a rich, custardy texture with a hint of vanilla and cinnamon.
Servings: 8 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 8 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Bread: Place cubed bread in a greased slow cooker.
- Mix Custard: In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
- Combine Ingredients: Pour the custard mixture over the bread cubes and gently stir to coat.
- Add Raisins: If using, sprinkle raisins evenly over the bread mixture.
- Cook: Cover and cook on low for 4 hours or until the pudding is set and a knife inserted comes out clean.
- Serve: Let cool slightly before serving warm.
Tips
- Use stale bread for best results as it absorbs the custard better.
- For added flavor, sprinkle nutmeg or allspice over the top before cooking.
- Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for extra indulgence.
Try a Different Way to Cook It
If you enjoyed this Crockpot Bread Pudding recipe, you might also love this Air Fryer recipe: Air Fryer Pumpkin Spice Donuts!