Name: Slow Cooker Bread Pudding
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups 1-inch cubes day-old French bread; 1/2 cup raisins (optional); 2 cups milk; 4 eggs; 1 cup cane sugar (or white); 1/4 cup butter, melted and slightly cooled; 1 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1/8 tsp salt

Slow Cooker Bread Pudding - creamy and luscious made with French bread and studded with raisins. From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-bread-pudding/

Slow Cooker Bread Pudding made with day-old French bread, flavored with milk, butter, and cinnamon and studded with plump, juicy raisins.

I always think dessert is the exclamation point on a nice dinner. It enhances the meal and just puts the finishing touch on an evening for me. This Slow Cooker Bread Pudding is made with day-old French bread, plump, juicy raisins, and a delicious custard of milk, butter, eggs, vanilla, and cinnamon. It’ll rock your world.

Food historians say that bread pudding can be traced back to the early 11th and 12th centuries. Not surprisingly, it started as a way for frugal cooks to use up leftover bread.

And what a great way to use a stale loaf of bread! Cut it up, toss it with a rich, eggy custard, and bake it low and slow until it becomes a warm, velvety pudding. Yummy.

I like mine with a dollop of whipped cream. You might enjoy a scoop of ice cream. Either way, you’re gonna love it!

Slow Cooker Bread Pudding made with day-old French bread, flavored with milk, butter, and cinnamon and studded with plump, juicy raisins. Click To Tweet

How to Make Slow Cooker Bread Pudding

Generously coat the inside of a small slow cooker with either butter or non-stick spray. Cut the bread into approximately 1-inch cubes.

Place the cubed bread and raisins in the slow cooker.

In a medium bowl, whisk the milk, eggs, sugar, melted butter, cinnamon, vanilla, and salt until very well combined.

Pour the liquid mixture over the bread cubes and raisins. Toss so that everything is evenly coated.

Let the mixture stand for 10 minutes and toss again to make sure the custard mixture is evenly distributed.

Cover and cook on low setting 2 1/2 to 3 hours or until a knife inserted near the center comes out clean. You’ll want to check at about 2 hours to see how it’s doing. Some slow cookers cook hotter than others. Those things just don’t have any specific temperature settings. Low on one may be totally different from the low setting on another.

Serve warm with a drizzle of cream, whipped cream, or vanilla ice cream and a sprinkle of cinnamon. Leftovers reheat very nicely.

Enjoy!

More Dessert Recipes from Never Enough Thyme

Bread Pudding Recipes from Other Bloggers

Grandma’s Bread Pudding from Live Well Bake Often
Easy Bread Pudding from Spend with Pennies
Raisin Bread Pudding from Very Best Baking
Apple Pie Bread Pudding with Vanilla Sauce from Oh Sweet Basil
Pecan Pie Bread Pudding from Call Me PMc

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