This Slow Cooker Bread Pudding is pure comfort food made with French bread, milk, butter, cinnamon and plump, juicy raisins.
Prep Time 10 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Additional Time 10 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 8servings
Ingredients
8cups1-inch bread cubesfrom a day-old French or Italian loaf
½cupraisinsoptional
2cupsmilk
4eggs
1cupcane sugaror white granulated sugar
¼cupbuttermelted and slightly cooled
1 ½teaspoonsground cinnamon
½teaspoonvanilla extract
⅛teaspoonsalt
Instructions
Butter (or spray) inside of slow cooker.
Place bread and raisins in slow cooker.
In a medium bowl, whisk milk, eggs, sugar, melted butter, cinnamon, vanilla, and salt until well combined.
Pour over bread and raisins. Toss to coat evenly.
Let stand 10 minutes and toss again to make sure custard mixture is evenly distributed.
Cover and cook on low setting 2 1/2 to 3 hours or until knife inserted near center comes out clean.
Serve warm with a drizzle of cream, whipped cream, or vanilla ice cream.
Notes
Serve warm with a drizzle of cream, whipped cream, or vanilla ice cream and a sprinkle of cinnamon. Another idea is to add a few chopped, toasted pecans and a drizzle of caramel topping.
Allow any leftover bread pudding to cool completely and store in a tightly closed container in the refrigerator for up to 3 days. Leftovers reheat very nicely.