An easy slow cooker bread pudding recipe is the ultimate comfort food! Warm, custardy, and bursting with sugary vanilla, this crock pot bread pudding is perfect for busy weeknights or lazy weekend brunches. Just dump, set, and forget for a delicious treat the whole family will love.
Bread pudding is a popular dessert, especially in the colder months as it is favored to be eaten hot - with a scoop of vanilla ice cream, or drizzle some good rum sauce.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More southern dessert recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Slow Cooker Bread Pudding
- 💬 Comments
What makes this recipe so yummy
- This is a Hands-off cooking recipe (for the most part).
- Making in the slow cooker means easy cleanup.
- It's a great use of those leftover pieces of bread.
- Custardy and rich flavors.
- It's totally customizable (raisins, chocolate chips, sauce).
Groceries you'll need: Ingredients
Following are the ingredients you'll need to make this fabulous recipe;
- French Bread (or any bread for that matter, the staler the better.
- Granulated Sugar
- Eggs
- Heavy Whipping Cream
- Milk
- Light Brown Sugar
- Vanilla Extract
- Raisins
- Unsalted Butter
- Salt
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Spray a 6 quart slow cooker with cooking spray. Cut the bread up into 1" cubes and mix with the raisins in the slow cooker.
- Step 2: In a large mixing bowl, add the milk, heavy cream, eggs, vanilla, salt and sugars. Mix well with a whisk.
- Step 3: Pour all over the bread and raisins and push the bread down into the milk mixture if needed.
- Step 4: Cover with the slow cooker lid, cook on low for 4 hours.
Hint: About half way through the cooking time, I like to lay a piece of paper towel between the pot and the lid - this will soak up any moisture and help to brown the top of the pudding.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Cinnamon - many people like to include cinnamon and nutmeg to their recipes. I think this turns it more into a cinnamon roll type of flavor. I like to stick to a more basic vanilla without the spices.
- Breads - A French bread has a firmer texture and so helps in the retention of shape - another type of bread that's great for bread pudding is Brioche.
- Pecans - instead of the raisins (or in addition to).
- Chocolate Chips - these are a great addition too.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Too Soggy - this will happen if the bread cubes to custard mixture ratio is off. Too much liquid. It can also be if the bread you used is too soft.
- Too Dry - this will be as a result of the opposite of above. Not enough egg mixture to bread. May also have been cooked too long.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A 6 quart slow cooker is perfect for this recipe. You'll need a large mixing bowl and a whisk too.
I have some affiliate links in the recipe card below.
More southern dessert recipes I think you'll love
You can also try this traditional bread pudding with rum sauce recipe (minus the slow cooker). I also make a wicked bread pudding out of leftover donuts, you should try it.
How to store leftovers
Bread pudding needs to be stored in an airtight container in the refrigerator, for up to 5 days.
It will freeze well. Store in a freezer safe container and freeze for up to 6 months.
Mel's kitchen notes
The slow cooking time allows the bread to soak up the egg mixture well enough before setting. If you want to cook yours in the oven though, you can still use this recipe, just allow the bread to soak in the milk and eggs for 30 minutes before baking.
If you’ve tried this Slow Cooker Bread Pudding Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Slow Cooker Bread Pudding
Video
Ingredients
- 2 Loaves French Bread stale, tough, cut into cubes
- ¾ Cup Raisins
- 1 Cup Milk
- 2 Cups Heavy Whipping Cream
- 4 Each Large Eggs
- 1 Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Unsalted Butter melted
Instructions
- Cut the bread into 1-2" cubes and add to the slow cooker.2 Loaves French Bread
- Sprnkle the raisins on top and throughout, evenly.¾ Cup Raisins
- In a large mixing bowl add the milk, cream, eggs, sugar, brown sguar, Salt, vanilla and melted butter and mix well with a whisk.1 Cup Milk, 2 Cups Heavy Whipping Cream, 4 Each Large Eggs, 1 Cup Granulated Sugar, ½ Cup Light Brown Sugar, 1 teaspoon Salt, 2 teaspoons Vanilla Extract, 4 Tablespoons Unsalted Butter
- Pour over the top of the bread and raisins, evenly.
- Cover with lid from the slow cooker and cook on low heat for 4 hours.
- Half way through cooking time, use a cloth under the lid between the crock pot and the lid, to help brown/crisp the top a little.
Nutrition
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