Crock Pot Bread Pudding
A classic bread pudding with cinnamon and raisins, made easy and custardy right in your slow cooker.
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
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.