Slow Cooker Bread Pudding
A comforting and custardy bread pudding made easy in the slow cooker. Perfect for a cozy dessert on a chilly day. This recipe is designed for a 6-quart slow cooker.
Ingredients
- •1 loaf Brioche bread (cut into 1-inch cubes and slightly stale)
- •6 piece Eggs
- •3 cups Whole milk
- •1 cup Heavy cream
- •3/4 cup Granulated sugar
- •2 tsp Vanilla extract
- •1 tsp Ground cinnamon
- •1/4 tsp Ground nutmeg
- •1/4 tsp Salt
- •1/2 cup Raisins (optional)
- •2 tbsp Butter (melted, for drizzling)
Instructions
- 1.
Grease the inside of your slow cooker with butter or cooking spray.
Time: 2 min - 2.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Time: 5 min - 3.
Add the cubed bread to the egg mixture and gently toss to coat. If using, add the raisins.
Time: 3 min - 4.
Let the bread soak in the mixture for about 10 minutes, pressing down occasionally to ensure all the bread is moistened.
Time: 10 min - 5.
Pour the bread mixture into the prepared slow cooker. Drizzle the melted butter evenly over the top.
Time: 2 min - 6.
Cover and cook on low for 3-4 hours, or until the bread pudding is set and the center is no longer liquid. Cooking times may vary depending on your slow cooker.
Time: 180 min - 7.
Carefully remove the bread pudding from the slow cooker. Let it cool slightly before serving.
Tips
- 💡For a richer flavor, use challah or croissants instead of brioche.
- 💡Add a splash of bourbon or rum to the custard mixture for an extra kick.
- 💡Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Recipe from TheCookbook.ai
Created by Shannon Williams