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!
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.