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Crockpot Bread Pudding

Crockpot Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed stale bread
  • 2 1/2 cups whole milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1/2 cup raisins or dried cranberries (optional)

Method
 

  1. Butter the slow cooker insert with melted butter. Toss bread cubes and raisins, if using, in the insert.
  2. In a large bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
  3. Pour custard evenly over bread, press down with a spatula, and let sit 10 minutes.
  4. Cover and cook on high for 2 to 2 1/2 hours until set but still slightly jiggly in the center. Uncover for the last 15 minutes if you want a crisper top. Serve warm with extra cinnamon or caramel sauce.

Notes

Let the pudding rest 10 minutes after cooking; it will firm up a bit as it cools. For a softer texture, skip the final uncovered cooking time. This recipe doubles well in a 6-quart slow cooker; just add 30 minutes to the cook time.