This crock pot bread pudding recipe makes classic bead pudding as easy as it is delicious. This rich bread pudding is a dessert you can set up a few hours before dinner and have a hot, sweet treat ready to finish off the evening.
Bread pudding is a classic dessert that's been around since time out of mind. This version bypasses the oven and uses a slow cooker instead, making it easier and more convenient to create a rich, delicious dessert perfect for family dinners or parties.
This was inspired by my cock pot lava cake, another tasty twist on a classic dessert. It makes a great dessert after a simple dinner like garlic chicken and potatoes, pizza casserole, or BBQ chicken sandwiches.
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Why You’ll Love This Crock Pot Bread Pudding Recipe
Almost everyone loves this classic dessert. It's rich, sweet, and a great way to use up old bread. There's a lot to love about it!
- It's an easy recipe that only takes a few steps.
- It uses simple ingredients found in any kitchen.
- It's a versatile dessert perfect for family dinners or parties.
Ingredients
For The Pudding
- Italian bread - cut into 1-inch pieces
- Large eggs
- Milk
- Granulated sugar
- Butter - melted
- Cinnamon
- Nutmeg
- Vanilla extract
Vanilla Sauce
- Butter
- Flour
- Milk
- Granulated sugar
- Vanilla extract
See the recipe card below for the exact quantities.
Flavor Variations and Substitutions
- Vanilla Sauce - Use different extracts to make different sauce flavors.
- Bread - Use Italian, challah, or any hearty bread for this bread pudding.
- Spices - Try adding allspice to the cinnamon and nutmeg for more classic flavor.
For another crock pot twist on a classic dessert, try these crock pot cinnamon rolls.
How To Make Crock Pot Bread Pudding
Spray a 6-quart slow cooker with a non-stick cooking spray and add bread crumbs.
Add eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract in a medium bowl. Whisk until well combined.
Pour the egg mixture over the bread and gently fold until all the bread is coated.
Cover and cook on high for 1 hour. Reduce the heat to low and cook 3-4 hours. Just before the bread pudding is done, melt butter in a saucepan over medium heat. Whisk in flour until smooth. While whisking, slowly add in milk, sugar, and vanilla extract. Pour over bread pudding before serving and enjoy.
Hint
A slow cooker liner is the best way to prevent the bread pudding from sticking to the slow cooker.
Storage
Refrigerate the bread pudding as soon as it has cooled for maximum freshness. It can also be frozen for longer storage if you haven't poured the sauce over the pudding.
To reheat the pudding, microwave it at 30-second intervals until warm.
Refrigerator: Store for up to 4 days in an air-tight container.
Freezer: If you plan to freeze the bread for later, do not pour sauce over it. Rather, freeze the bread wrapped tightly in plastic wrap in an air-tight container for up to 3 months. Then, make the vanilla sauce when you want to serve the bread.
What To Serve With Crock Pot Bread Pudding
Crock pot bread pudding is a rustic dessert that makes a delicious to any equally rustic meal.
Tips
- Use stale bread or leave your bread cubes out for a few hours to dry out so the bread can absorb the custard readily.
- A crock pot liner is the best way to keep the pudding from sticking. Non-stick spray may not do the trick.
- When the bread pudding is done, you can tell by inserting a toothpick into the center and pulling it out clean.
- If you plan to freeze the bread pudding, leave the sauce off of the portions to freeze.
- Give the bread a few minutes to soak up the custard mixture before cooking it.
FAQ
Bread pudding is a rustic dish made with stale bread, and a custard base of eggs, cream, and some form of fat. It can be sweet or savory depending on the other ingredients used.
Italian, French, challah, and other thick, hearty breads are excellent for bread pudding.
Stale bread soaks up the custard mixture more easily and holds its shape more readily while cooking.
Yes. Bread pudding is made with a custard base containing milk and eggs. It should be refrigerated for freshness and safety.
More Easy Crock Pot Desserts
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Crock Pot Bread Pudding
Ingredients
Bread Pudding
- 8 cups Italian bread cut into 1-inch pieces
- 4 large eggs
- 2 cups milk
- ¼ cup granulated sugar
- ¼ cup butter melted
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Vanilla Sauce
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Spray a 6-quart slow cooker with a non-stick cooking spray and add bread crumbs.
- Add eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract in a medium bowl. Whisk until well combined.
- Pour the egg mixture over the bread and gently fold until all the bread is coated.
- Cover and cook on high for 1 hour. Reduce the heat to low and cook 3-4 hours. Just before the bread pudding is done, melt butter in a saucepan over medium heat. Whisk in flour until smooth. While whisking, slowly add in milk, sugar, and vanilla extract. Pour over bread pudding before serving and enjoy.
Notes
- Use stale bread or leave your bread cubes out for a few hours to dry out so the bread can absorb the custard readily.
- A crock pot liner is the best way to keep the pudding from sticking. Non-stick spray may not do the trick.
- When the bread pudding is done, you can tell by inserting a toothpick into the center and pulling it out clean.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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