This crock pot bread pudding turns simple ingredients into a warm, comforting dessert. By using stale bread, you create a wonderfully soft and custardy pudding with very little effort.
The slow cooker does all the work, gently cooking the custard until it’s just set. It takes about 15 minutes to prepare and four hours to cook, filling your home with the scent of sweet cinnamon.
Why will you love Crock Pot Bread Pudding?
Gentle, Even Cooking: The slow cooker provides low, consistent heat, which is ideal for cooking the egg-based custard without it curdling or becoming rubbery.
Set-It-and-Forget-It Dessert: Once the ingredients are in the crock pot, you can leave it to cook, freeing you up to focus on other things.
Deep Flavor Development: The long, slow cooking time allows the flavors of cinnamon, vanilla, and sugar to meld together and soak deeply into the bread.
Crock Pot Bread Pudding Ingredients
• Bread: Stale, dry bread works best because it absorbs the custard without turning to mush. French bread, challah, or brioche are great choices. If your bread is fresh, you can dry it out in a 250°F (120°C) oven for 15-20 minutes.
• Raisins: These are optional. You can leave them out or substitute them with other dried fruits like cranberries or chopped apricots.
• Milk and Cream: The combination of whole milk and heavy cream creates a rich custard. You can use all whole milk for a slightly lighter version, but the texture will be less rich.
• Spices: Cinnamon is classic, but you can also add a pinch of nutmeg or allspice for extra warmth.
Exact quantities are in the recipe card below.
How to Make Crock Pot Bread Pudding
Step 1: Prepare the Bread and Crock Pot
Start by greasing your slow cooker insert. Cut your stale bread into one-inch cubes and place them inside the crock, scattering the raisins over the top if you’re using them.
Step 2: Mix the Custard
In a separate bowl, make the custard. Whisk the eggs and sugar first, then add the milk, cream, melted butter, vanilla, cinnamon, and salt. Keep whisking until everything is well combined and smooth.
Step 3: Soak and Cook
Pour the custard mixture all over the bread in the slow cooker. Use a spatula to gently press the bread down, making sure it’s all soaked. Let this sit for about 15 minutes before putting the lid on and cooking on low for 4 to 4.5 hours.
Step 4: Rest and Serve
Once cooked, turn off the heat and let the bread pudding rest for at least 20 minutes. This helps it set properly for serving. Scoop it into bowls and serve warm with a sprinkle of powdered sugar.
How to Store and Freeze Crock Pot Bread Pudding
Store leftovers in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze bread pudding as the texture can become watery upon thawing. Reheat individual portions in the microwave until warm.
Expert Tips for Crock Pot Bread Pudding
Food Safety: For dishes containing eggs, it is important to ensure they are fully cooked. The center of the bread pudding should reach an internal temperature of 160°F (71°C).
Slow Cooker Liners: For very easy cleanup, you can use a slow cooker liner.
Doneness Test: Besides temperature, you can check for doneness by inserting a knife near the center. It should come out mostly clean with a few moist crumbs, but no liquid custard.
Soaking Time: Don’t skip the 15-minute soak. It helps the bread absorb the custard evenly, preventing dry spots.
What to Serve with Crock Pot Bread Pudding?
Serve this bread pudding warm on its own, or add a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.
Crock Pot Bread Pudding Recipe FAQs
Can I use different types of bread?
Yes. While sturdy breads like French bread, challah, or brioche are ideal, you can use sandwich bread, but the result will be softer and less structured. Always use stale bread for the best texture.
Can I make this bread pudding without raisins?
Absolutely. If you’re not a fan of raisins, simply omit them. You could also substitute them with chocolate chips, chopped nuts, or other dried fruits like cranberries or cherries.
How do I know when my bread pudding is fully cooked?
The most reliable way is to use an instant-read thermometer; the center should register at least 160°F (71°C). Visually, the pudding should be puffed and golden at the edges, and a knife inserted near the center should come out mostly clean.
Crock Pot Bread Pudding
Ingredients
- 1 lb stale French or brioche bread cut into 1-inch cubes (about 8 cups), 450g
- 4 large eggs
- 2 cups whole milk 480ml
- 1/2 cup heavy cream 120ml
- 1/2 cup granulated sugar 100g
- 1/2 cup raisins 75g
- 4 tablespoons unsalted butter melted, 57g
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- For serving: powdered sugar fresh berries
Instructions
- Grease the inside of a 6-quart slow cooker crock with butter or nonstick spray.
- Place the cubed bread in the prepared slow cooker. If using raisins, sprinkle them evenly over the bread.
- In a large bowl, whisk together the eggs and granulated sugar until combined. Whisk in the milk, heavy cream, melted butter, vanilla extract, cinnamon, and salt until the custard is smooth.
- Pour the custard mixture evenly over the bread in the slow cooker. Gently press the bread down with a spatula to ensure all the pieces are saturated. Let it sit for 15 minutes to allow the bread to absorb the liquid.
- Cover the slow cooker and cook on LOW for 4 to 4.5 hours, or on HIGH for 2 to 2.5 hours.
- The bread pudding is done when the center is set and a thermometer inserted into the middle reads at least 160°F (71°C). The edges will be golden brown and pulling away from the sides.
- Turn off the slow cooker and let the pudding rest for 20-30 minutes before serving. It will firm up as it cools.
- Serve warm, scooped into bowls. Dust with powdered sugar and top with fresh berries if desired.
Notes
