Crock Pot Bread Pudding
A tasty, classic dessert, this Crock Pot Bread Pudding is made with bread, cream and spices that all blend perfectly together and topped with a warm vanilla sauce!
A DELICIOUS SLOW COOKER BREAD PUDDING
Did you know you can make bread pudding in the crock pot? Mix it all together in the slow cooker, cover, then let it do the work! It couldn’t be easier! I use my slow cooker a lot during the holidays and this one is nice to put on since it makes the house smell so good while it cooks away. You can have it for breakfast, brunch or dessert! Drizzle it with some of the amazing vanilla sauce and you have yourself a recipe that will have everyone coming back for seconds!
FREQUENTLY ASKED QUESTIONS:
I use an oval 6-quart crock pot for this recipe. I have not tested this in any other size. I definitely would not use a round slow cooker.
No. I also love dried cranberries but you could leave them out altogether.
You’ll want a sturdier bread for this recipe (like French bread.) You can also use brioche, challah or Texas toast. You basically need something that can hold up to all the liquids without turning to complete mush. Stale bread is always best.
You can use half & half in its place or use all milk but the heavy cream is recommended. If only using all milk, do not use skim or low fat milk – it is far too watery and won’t cook up properly here. I have not tried this with milk substitutes.
It will be done when a knife inserted into the center comes out clean. It will appear moist, but there will be no liquid on the knife.
Yes, see my oven baked bread pudding recipe HERE.
This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days. You can also freeze this recipe. Place in a freezer-safe container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. This is best served warm. Reheat in the microwave and heat in 15 second intervals.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- day-old french bread
- raisins (optional)
- milk
- heavy cream
- eggs
- granulated sugar
- light brown sugar
- salted butter
- vanilla extract
- ground cinnamon
- ground nutmeg
HOW TO MAKE CROCK POT BREAD PUDDING:
Spray an oval 6-quart slow cooker with cooking spray. Add the bread cubes and raisins to the crock pot.
In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.
Pour the liquid mixture into the crock pot. Stir until the bread is coated. Let sit for 20 minutes.
Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ – 3 hours, until a knife inserted into the center comes out clean.
When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.
Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla. Slice the bread pudding and serve with the warm vanilla sauce on top.
WANT MORE DELICIOUS RECIPES?
- Old Fashioned Bread Pudding
- Chocolate Covered Strawberry Bread Pudding
- Pineapple Bread Pudding
- Air Fryer Bread Pudding
- Hot Chocolate Bread Pudding
Crock Pot Bread Pudding
Ingredients
For the bread pudding:
- 8 cups day-old French bread, cut into 1/2 inch cubes
- ¾ cup raisins (optional)
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs, well beaten
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup (1/2 stick) salted butter, melted
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the vanilla sauce:
- 1 cup granulated sugar
- ½ cup salted butter
- ⅓ cup heavy cream
- ¼ cup milk
- 1 tablespoon vanilla extract
Instructions
- Spray an oval 6-quart slow cooker with cooking spray.
- Add the bread cubes and raisins to the crock pot.
- In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.
- Pour the liquid mixture into the crock pot. Stir until the bread is coated. Let sit for 20 minutes.
- Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ – 3 hours, until a knife inserted into the center comes out clean.
- When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.
- Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla extract.
- Slice the bread pudding and serve with the warm vanilla sauce on top.
Notes
- You can use golden raisins or dried cranberries or leave them out altogether.
- This can be frozen, see above on how to do that.
- Make sure that you are using an oval 6-quart crock pot.
- Other breads can be used, see above for options.
- This works best in an oval slow cooker.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
So yummy! Made it for my church group. Everyone loved it. Thanks for a great recipe!
You jump around from crock pot to slow cooker. II need crock pot direction for heating and time.
A crock pot and a slow cooker are the same thing