Crockpot Bread Pudding
Crockpot bread pudding is a soft, custardy dessert made from cubed bread, eggs, milk and cinnamon. The slow cooker bakes it gently without drying the edges, and it works for brunch, holidays or any cold night.
10
servings15
minutes3
hoursCubed bread soaked in a cinnamon custard and slow cooked until set. Serve warm with a vanilla or caramel sauce.
Ingredients
10 cups day-old bread cubes (French bread, challah or brioche), about 1-inch
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup raisins or chocolate chips
Caramel sauce or vanilla sauce for serving
Directions
- Grease the inside of a 6-quart slow cooker with butter or cooking spray.
- Place the bread cubes in the slow cooker. If the bread is fresh, dry it in a 300°F oven for 10 minutes first.
- In a large bowl, whisk the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg and salt.
- Whisk in the melted butter.
- Pour the custard evenly over the bread and press down gently so it all soaks. Let it sit for 15 minutes.
- Stir in the raisins or chocolate chips.
- Lay a paper towel across the top and cover with the lid.
- Cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours. The center should be set and a knife should come out clean, reaching 160°F.
- Let it sit for 10 minutes uncovered.
- Spoon into bowls and top with caramel or vanilla sauce.
Notes
- Stale bread soaks up custard without turning to mush. Brioche or challah makes a richer pudding. For a pumpkin bread pudding crockpot version, whisk in 1 cup pumpkin puree and 1 tsp pumpkin pie spice, and use 1/2 cup less milk. Leftovers keep 4 days in the fridge and reheat in the microwave.
Why bread pudding works in the crockpot
Bread pudding is about patience. Dry bread soaks up a rich custard until it turns soft, sweet and almost cake-like inside. The slow cooker gives it the gentle heat it needs, so the custard sets without curdling and the bread never burns or dries out at the edges.
It is also a great way to use up leftover bread. A loaf that has gone stale gets a second life as a warm, cinnamon-scented dessert. You can assemble it in minutes and let it cook while you eat dinner. Make it a day ahead, and warm it just before serving, which makes it very good for the holidays.
Ingredient notes
Day-old bread: French bread, challah, brioche or plain white loaf all work. Cut into cubes and let them dry out on the counter or toast them lightly in the oven so they absorb custard without falling apart.
Eggs: Four large eggs set the custard. Beat them well before adding the milk.
Milk and cream: Whole milk and heavy cream make a rich custard. Using only low-fat milk gives a thin, watery result.
Sugar: Granulated sugar sweetens the custard and brown sugar adds a hint of caramel. Both help the edges brown a little.
Spices and vanilla: Cinnamon, nutmeg and real vanilla extract give it that classic bakery flavor.
Raisins or chocolate chips: Optional mix-ins that add texture and sweetness. If your bread is still soft, cube it and bake it at 300 degrees for about fifteen minutes to dry it out.
Tips for the best bread pudding
Let the bread soak: Pour the custard over the bread and press down lightly. Wait ten to fifteen minutes before cooking so the cubes drink up the liquid evenly.
Grease the crock well: Butter the bottom and sides generously, or use a liner. The custard and sugar stick to the sides.
Check the center: The most common mistake is serving it before the middle sets. A knife inserted into the center should come out mostly clean. If it still looks wet, cook another 20 to 30 minutes, and keep a towel under the lid to prevent drips. Cover the cooked pudding with a dry paper towel and a lid while it rests for ten minutes so the steam does not drip onto the surface.
Swaps and variations
Add a cup of pumpkin puree and pumpkin pie spice for a fall version, or fold in chopped apples and cinnamon. Swap the raisins for dried cranberries or chopped pecans. Replace some of the milk with eggnog during the holidays. Use gluten-free bread if needed.
Do not use fresh, soft sandwich bread without drying it. It turns to mush in the custard and the pudding comes out soggy. A splash of rum or bourbon in the custard gives an adult version.
What to serve with it
Serve warm with caramel sauce, vanilla sauce or a scoop of vanilla ice cream. A dusting of powdered sugar and a few toasted nuts finish it. It is a comforting dessert for a cold evening and good on a holiday dessert table. A pot of coffee and a bowl of fresh berries balance the sweetness of the dessert.
Storing and reheating
Cool the pudding and keep it covered in the fridge for up to four days. Reheat single servings in the microwave for about thirty seconds, or warm the whole dish in a 325 degree oven.
Bread pudding freezes well for up to two months. Wrap portions tightly, thaw in the fridge, and reheat before serving. Add a splash of milk before reheating so the pudding stays soft and creamy, as it can dry in the fridge.
Crockpot Bread Pudding at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 10 servings
- Ingredients: 13, led by day-old bread cubes (French bread, eggs, whole milk, heavy cream
Tips for Crockpot Bread Pudding
Stale bread soaks up custard without turning to mush. Brioche or challah makes a richer pudding. For a pumpkin bread pudding crockpot version, whisk in 1 cup pumpkin puree and 1 tsp pumpkin pie spice, and use 1/2 cup less milk. Leftovers keep 4 days in the fridge and reheat in the microwave.
Crockpot Bread Pudding FAQ
How long does Crockpot Bread Pudding take?
Crockpot Bread Pudding takes 3 hours of cooking after 15 minutes of prep.
How many people does Crockpot Bread Pudding serve?
This recipe makes 10 servings.
What do I need to make Crockpot Bread Pudding?
13 ingredients, led by day-old bread cubes (French bread, eggs, whole milk, heavy cream. Amounts are in the recipe card above.
