American
Slow Cooker Bread Pudding
Cubed bread soaked in a cinnamon custard and cooked low until set and golden on top. Raisins and vanilla make it a classic warm dessert.
- Prep
- 15 min
- Cook
- 3 hr
- Total
- 3 hr 15 min
- Servings
- 8
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- Stale bread finds a second life in a soft custard.
- The slow cooker frees the oven for other dishes.
- Low heat sets the pudding gently without drying it.
- It serves a crowd with almost no last-minute work.
Ingredients
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Instructions
- 1
Grease the slow cooker insert with a little of the melted butter.
- 2
Place bread cubes and raisins in the insert.
- 3
Whisk eggs, milk, sugar, vanilla, cinnamon, salt, and remaining butter until smooth.
- 4
Pour custard over the bread and press gently so everything is soaked. Let sit 10 minutes.
- 5
Cover and cook on low for 2 1/2 to 3 hours until the center is set and the top is lightly golden.
- 6
Uncover for the last 20 minutes if you want a drier top, then cool 15 minutes before serving.
Pro tips
- Brioche or challah make a richer pudding than plain sandwich bread.
- Do not cook on high or the edges can overbrown before the center sets.
- A splash of cream on each serving softens leftovers.
Easy substitutions
- raisins
- dried cranberries or chocolate chips
- whole milk
- half-and-half for a richer custard
- granulated sugar
- brown sugar
Storage and reheating
Storage
Refrigerate covered up to 4 days.
Reheating
Scoop into a microwave-safe bowl and heat 45 to 60 seconds, or warm covered in a 300°F oven.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 310
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 9 g
- Fiber
- 2 g
Budget friendly · Slow Cooker · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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