Crock Pot Bread Pudding
A cozy, no-fuss dessert made with basic ingredients and warm spices, cooked right in your slow cooker.
Equipment
- Crock Pot
- Mixing Bowl
- Whisk
Ingredients
- 8 cups day-old French bread cut into 1/2 inch cubes
- 0.75 cup raisins (optional)
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs well beaten
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.25 cup salted butter melted (1/2 stick)
- 2 tsp vanilla extract
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 cup granulated sugar for vanilla sauce
- 0.5 cup salted butter for vanilla sauce
- 0.33 cup heavy cream for vanilla sauce
- 0.25 cup milk for vanilla sauce
- 1 Tbsp vanilla extract for vanilla sauce
Instructions
- Spray the inside of a 6-quart oval slow cooker with cooking spray.
- Cut the day-old French bread into 1/2 inch cubes and place in the slow cooker. Add raisins if using.
- In a medium bowl, whisk together milk, heavy cream, eggs, sugars, melted butter, vanilla, cinnamon, and nutmeg until well blended.
- Pour the mixture over the bread and raisins. Stir gently to coat. Allow to sit for 20 minutes to absorb the liquid.
- Cover and cook on low for 2.5 to 3 hours until set. Check by inserting a knife into the center; it should come out clean.
- While the pudding cooks, prepare the vanilla sauce by whisking together sugar, butter, heavy cream, and milk in a small saucepan over medium-low heat until the sugar dissolves. Stir in vanilla extract.
- Once the bread pudding is done, slice and serve warm, drizzling with vanilla sauce.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.