Slow Cooker Bread Pudding – There’s something undeniably heartwarming about a good bread pudding, isn’t there? And this one, packed with cozy flavors from just bread, milk, eggs, butter, and a hint of spice, has that nostalgic, effortless feel – perfect for lazy Sundays or an easy dessert night.
Bread pudding just takes me back, you know? Like, to those chilly Sunday mornings at my grandma’s, where we’d all fight for the first scoop straight out of the pan, as if waiting would ruin the magic. There’s something magical about its simple ingredients that make you feel all warm and cozy.
Anyway, fast forward a few years, and I’m hunting for an easy recipe to bring those vibes back, minus the oven. I knew I wanted it simple, something I could just toss in the slow cooker and let the house fill up with that sweet smell of vanilla and spices. So, after a few “taste tests” and a few tweaks, I ended up with this – a recipe that’s become my secret to capturing that homestyle charm without the hassle. Funny how a recipe can connect you back to the little things.
What makes this Slow Cooker Bread Pudding truly special?
Low-Maintenance Comfort: You don’t need to babysit this bread pudding – the slow cooker does all the work. Just toss it together and let it do its thing, perfect for when you want comfort food without all the fuss.
All-Day Versatile: This pudding doesn’t need a “right time” – it’s as perfect for a cozy breakfast as it is for a sweet ending to a meal. Heck, I’ve even snuck a spoonful for a midday treat more times than I care to admit.
Endless Twists: This recipe is a bit of a chameleon. Add raisins, swap in apples, use spiced bread – whatever’s in your pantry can give it a unique spin that still keeps all that homestyle charm intact.
Zero Oven Required: With the slow cooker handling the job, there’s no oven, no water bath, no stress. Just a creamy, custardy bread pudding, ready to be enjoyed.
What You Need To Make This Slow Cooker Bread Pudding Recipe?
Bread pudding’s beauty is in its simplicity – yet each ingredient plays a role in bringing that old-school flavor to life. Here’s a little rundown on why each part matters:
Bread: The perfect bread is like the backbone of the pudding – slightly stale is ideal for soaking up all that custard without turning to mush. Experiment with flavors, like cinnamon raisin, for a twist. Day-old or leftover, nothing fancy needed here.
Milk: Whole milk gives that rich, creamy texture, but if you’re feeling indulgent, use cream. Non-dairy alternatives like soy or rice milk work too – though they’ll add a subtle, unique note to the flavor.
Eggs: These are the binder that brings it all together, creating that custard-like consistency we crave in a good bread pudding.
Butter: Just a little bit of melted butter makes a difference, giving the pudding that golden richness without overpowering.
Raisins (Optional): Okay, not everyone’s into raisins, I get it. But if you are, they add a nice pop of sweetness. And if you’re not, try chopped apples – it’s like a mini apple pie in every bite.
White Sugar: Adds that hint of sweetness. But hey, if you want something with a richer flavor, swap it for brown sugar or maple syrup.
Vanilla & Nutmeg: These little guys are the secret weapons. Just a bit of each brings that warmth that makes bread pudding feel like a hug.
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Steps To Make Slow Cooker Bread Pudding
Bread pudding should be as easy-going as it tastes. Here’s how to bring this recipe together without any fuss:
Step 1: Prep the Ingredients
Start by cubing your bread. Honestly, this recipe works best with bread that’s a day or two old. Toast it slightly if you want extra flavor – it’s worth the tiny bit of effort.
Step 2: Fill the Slow Cooker
Toss the cubed bread and optional raisins into the slow cooker. Spread everything out, so each bite has a good mix of bread and fillings.
Step 3: Make the Custard
In a bowl, whisk together the milk, eggs, melted butter, sugar, vanilla, and nutmeg until it’s all smooth. This custard mix is the heart of the pudding. Pour it over the bread and raisins in the slow cooker, and give everything a gentle toss so the bread is evenly coated.
Step 4: Cook the Pudding
Cover and cook on low for about three hours. The slow cooker does its magic, turning the mixture into a creamy, custardy treat. To check if it’s done, insert a knife near the center – if it comes out clean, you’re good to go.
Step 5: Serve and Enjoy
Once it’s ready, uncover the slow cooker and let it cool slightly. This pudding is best enjoyed warm, and trust me, a scoop of ice cream on top takes it over the edge.
Storage Options:
One of the best things about this bread pudding? It’s even better the next day. For short-term storage, cover the dish with plastic wrap or put it in an airtight container, then refrigerate it for up to 3 days. Planning to keep it longer? Slice it into portions, wrap each individually, and freeze in a freezer-safe container. When you’re ready to enjoy it, microwave for a minute or two, or thaw it overnight in the fridge and warm it in the oven. Stored properly, it stays delicious and cozy!
Variations and Substitutions:
This bread pudding is a bit of a blank canvas – here are some ideas to make it your own:
Bread Choices: Play around with what bread you use. Brioche or challah make it rich, while whole-grain bread brings a more rustic taste. Cinnamon raisin? Yes, please.
Dairy Options: Swap milk for cream for extra indulgence, or go dairy-free with almond or coconut milk, which brings a hint of nuttiness.
Fruit and Flavor Add-Ins: Raisins not your thing? Try diced apples or even fresh berries. Chocolate chips are another easy upgrade if you’re feeling extra.
Sweeteners: Brown sugar adds a caramel-like depth, and maple syrup gives it that autumnal vibe. A teaspoon of maple extract? Game-changer.
Spices: Nutmeg’s classic, but why not add cinnamon, ginger, or a dash of allspice? A little goes a long way, adding warmth and complexity to each bite.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Bread Pudding
Ingredients
- 8 cups cubed bread day-old preferred
- 1 cup raisins optional
- 2 cups milk whole or cream for richer texture
- 4 large eggs
- ¼ cup butter melted
- ¼ cup white sugar or brown sugar for a deeper flavor
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
Prepare the Bread and Slow Cooker
- Cube the bread into bite-sized pieces, ideally using slightly stale or day-old bread to better absorb the custard mixture. Place the cubed bread and raisins (if using) into the slow cooker, spreading them evenly to ensure balanced flavor in every portion.
Create the Custard Mixture
- In a medium-sized mixing bowl, whisk together the milk, eggs, melted butter, sugar, vanilla extract, and nutmeg until the mixture is smooth and well-combined. This custard will provide the bread pudding with its rich, creamy texture.
Combine Custard and Bread
- Pour the custard mixture evenly over the bread and raisins in the slow cooker. Gently stir to coat each piece of bread with the mixture, ensuring the custard soaks into the bread for a uniform texture throughout the pudding.
Cook the Pudding
- Cover the slow cooker with its lid, and set it to cook on the Low setting for approximately 3 hours. After this time, check for doneness by inserting a knife into the center; if it comes out clean, the pudding is ready.
Serve Warm
- Once cooked, uncover the slow cooker and allow the pudding to cool slightly before serving. Serve warm, and if desired, garnish with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
