Best 16 Crock Pot Persimmon Bread Pudding Recipes

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Welcome to the delightful world of crock pot persimmon bread pudding, where flavors dance in perfect harmony. This classic Southern dessert combines the sweetness of persimmons, the warmth of spices, and the comforting texture of bread cubes, all infused with a custard-like filling. Whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey to discover the best crock pot persimmon bread pudding recipe that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BREAD PUDDING



Slow Cooker Bread Pudding image

One of my favorite things to make is Crock pot bread pudding recipe. The crockpot makes this recipe easy and you can have bread pudding any day of the week.

Provided by Eating on a Dime

Categories     Dessert

Time 3h20m

Number Of Ingredients 8

1 loaf bread cubed into 8 cups
2 cups heavy cream
4 eggs
1/4 cup melted butter
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup granulated sugar

Steps:

  • Pre-heat slow cooker to high setting.
  • Place cubed bread in large mixing bowl, set aside.
  • Combine remaining ingredients in medium size mixing bowl, whisk thoroughly.
  • Pour liquid ingredients over bread cubes, stir until bread is completely coated.
  • Transfer bread mixture into slow cooker, reduce heat to low.
  • Cook for 3 hours or until knife inserted in center comes out clean.
  • Serve warm with whipped cream on top.

Nutrition Facts : Calories 506 kcal, Carbohydrate 44 g, Protein 11 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 179 mg, Sodium 468 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BREAD PUDDING IN THE SLOW COOKER



Bread Pudding in the Slow Cooker image

I was looking for a slow cooker recipe for bread pudding. I couldn't find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.

Provided by Andie

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h10m

Yield 6

Number Of Ingredients 8

8 cups cubed bread
1 cup raisins
2 cups milk
4 eggs
¼ cup butter, melted
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg

Steps:

  • Place bread and raisins in a slow cooker.
  • Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
  • Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 57.9 g, Cholesterol 150.8 mg, Fat 14.3 g, Fiber 2.2 g, Protein 11.4 g, SaturatedFat 7.3 g, Sodium 455.4 mg, Sugar 30.8 g

CROCK POT BREAD PUDDING



Crock Pot Bread Pudding image

I have never liked bread pudding, but I thought I'd try this one, I made it for my dad when he came over and it was a hit! I got the recipe from The Fix It And Forget It Cookbook. It's super easy, and super tasty!!!

Provided by crazycookinmama

Categories     Dessert

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 12

8 slices day old bread, cubed (raisin bread is especially good)
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or 1/4 cup margarine
1/2 cup raisins (use only 1/4 cup if using raisin bread)
1/2 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla

Steps:

  • Place bread cubes in greased slow cooker.
  • Beat together eggs and milk.
  • Stir in sugar, butter, raisins, and cinnamon.
  • Pour over bread and stir.
  • Cover and cook on high 1 hour.
  • Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
  • Make sauce just before pudding is done baking.
  • Begin by melting butter in saucepan.
  • Stir in flour until smooth.
  • Gradually add water, sugar, and vanilla.
  • Bring to boil.
  • Cook, stirring constantly for 2 minutes, or until thickened.
  • Serve sauce over warm bread pudding.

CROCK POT PERSIMMON BREAD PUDDING



Crock Pot Persimmon Bread Pudding image

Make and share this Crock Pot Persimmon Bread Pudding recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

nonstick cooking spray
8 slices cinnamon-swirl bread or 8 slices cinnabon bread, cubed
4 fuyu persimmons, grated
1/2 cup sugar
4 eggs, lightly beaten
1 cup half-and-half
1 cup milk
1/2 teaspoon cinnamon
1 1/2 cups toasted pecans
1/4 cup butter, melted
1 pinch nutmeg
vanilla ice cream (optional) or heavy cream (optional)

Steps:

  • Spray the interior of the crock pot with nonstick spray.
  • Mix together bread cubes, grated persimmon, and place in the crock pot.
  • Stir together sugar, eggs, half and half, milk, and cinnamon.
  • Pour mixture over bread, making sure it covers all the bread.
  • Sprinkle the top with toasted pecans.
  • Grate a little nutmeg over the top.
  • Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
  • Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.

INSTANT POT BREAD PUDDING



Instant Pot Bread Pudding image

Pressure cooking ups the creamy, custardy nature of this classic brunch staple. If you prefer a crispy crust for contrast, just pop the baking dish under the broiler with some sugar on top.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 1/4 cups sugar
1 tablespoon pure vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
  • Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
  • Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
  • Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
  • then in half once again, to create a foil sling for the baking dish.
  • Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  • Let cool slightly before serving. Serve warm, at room temperature or cold.

PERSIMMON PUDDING



Persimmon Pudding image

When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons butter, softened
1 cup sugar
1 large egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk
1 cup mashed ripe persimmon pulp (about 3 medium)
BUTTER SAUCE:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp., Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups., For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.

Nutrition Facts :

SLOW-COOKER BREAD PUDDING



Slow-Cooker Bread Pudding image

Leftover French bread, coated with a rich, cinnamon and nutmeg-scented custard, becomes a no-fuss dessert that will satisfy all your comfort food cravings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 11

8 cups 1-inch cubes day-old French bread
1/2 cup raisins, if desired
2 cups milk
4 eggs
1 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Whipped cream, if desired

Steps:

  • Spray 5-quart oval slow cooker with cooking spray.
  • Place bread and raisins in slow cooker.
  • In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
  • Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g

OLD-FASHIONED PERSIMMON PUDDING



Old-Fashioned Persimmon Pudding image

This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.

Provided by Cheryl Thomas

Categories     Desserts     Custards and Pudding Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

cooking spray
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 ½ cups persimmon pulp
6 tablespoons butter, melted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g

PERSIMMON PUDDING



Persimmon Pudding image

Serve this rich cake-like dessert with either whipped cream or caramel sauce.

Provided by Stephanie

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  • Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  • Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 110.1 g, Cholesterol 67.9 mg, Fat 9 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 310.8 mg, Sugar 66.2 g

SLOW COOKER APPLE CINNAMON BREAD PUDDING



Slow Cooker Apple Cinnamon Bread Pudding image

Bread pudding meets apple pie for a delicious, healthy, and hassle-free dessert. Great option for the leftover bread from last nights meal.

Provided by JJnicespice

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

4 Granny Smith apples - peeled, cored, and chopped
3 cups 1-inch bread cubes
4 large eggs
2 (12 fluid ounce) cans evaporated skim milk
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg

Steps:

  • Combine apples and bread in the crock of a slow cooker.
  • Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
  • Cook on High until custard forms, 3 to 4 hours.

Nutrition Facts : Calories 261 calories, Carbohydrate 48.1 g, Cholesterol 96.5 mg, Fat 3.4 g, Fiber 2.1 g, Protein 11.3 g, SaturatedFat 1.1 g, Sodium 257.1 mg, Sugar 38.1 g

PERSIMMON BREAD I



Persimmon Bread I image

Nice, moist bread.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 6

Number Of Ingredients 10

2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
  • In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
  • In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
  • Bake for 75 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts : Calories 547 calories, Carbohydrate 73.3 g, Cholesterol 62 mg, Fat 26.9 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 429.5 mg, Sugar 32.6 g

PERSIMMON PUDDING



Persimmon Pudding image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Provided by Rhonda O

Categories     Fruit

Time 1h30m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

Steps:

  • Combine persimmon pulp with sugar.
  • Beat in eggs. Mix in milk, then butter.
  • Sift or stir flour with baking powder, cinnamon, nutmeg.
  • Mix with persimmon mixture.
  • Pour batter into a well greased 9-inch square cake pan.
  • Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5

GRANDMA'S PERSIMMON PUDDING



Grandma's Persimmon Pudding image

My grandma has made this for as long as I can remember. In the last couple of years, I have taken up making this, but have taken to cutting the "sauce" part in half and baking in an 8x8 or 9x9 pan instead for just a little longer (for a thicker and more dense/cakelike pudding, rather than the thinner and more "pudding like" pudding). If you choose the smaller pan, you will want to increase the cooking time slightly.

Provided by iewe7726

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup brown sugar
1 cup water
4 tablespoons butter
1/4 cup butter
1 cup brown sugar
1 egg
1 cup milk
1 cup persimmon pulp
2 cups flour
2 teaspoons baking powder
1/2 cup nuts (optional)

Steps:

  • For the syrup, put in baking pan and boil l minute.
  • Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.

Nutrition Facts : Calories 302.4, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 155.2, Carbohydrate 53, Fiber 0.6, Sugar 35.6, Protein 3.5

SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING



Slow-Cooker Caramel-Toffee Bread Pudding image

A classic dessert-Bread Pudding-gets a gooey, indulgent update that doesn't keep you tied to watching the oven. This slow-cooker version is made with cubed French bread, rich custard and the genius addition of toffee bits. Scoop it straight from the slow cooker and serve it warm, with a drizzle of dressed-up caramel topping enhanced with vanilla.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 6

Number Of Ingredients 10

8 cups cubed (day old) French bread (1-inch pieces)
4 eggs
2 cups half-and-half
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup toffee bits
1/2 cup caramel topping
1/4 teaspoon vanilla
Whipped topping, if desired

Steps:

  • Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
  • In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
  • Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
  • Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
  • Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

Nutrition Facts : Calories 630, Carbohydrate 83 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 530 mg, Sugar 42 g, TransFat 1/2 g

CROCK POT RAISIN BREAD PUDDING



Crock Pot Raisin Bread Pudding image

I have not tried this yet, but plan to this holiday season. It comes from the Quick Cooking magazine.

Provided by DogAndCatDoc

Categories     Dessert

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

8 slices bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla

Steps:

  • Place bread cubes in a greased slow cooker.
  • In bowl beat eggs, milk.
  • Stir in sugar, butter, raisins, and cinnamon.
  • Add to milk/eggs.
  • Pour over bread.
  • Cover and cook on high for 1 hour.
  • Reduce heat and cook on low for 3-4 hours or until a thermometer reads 160 degrees.
  • Just before serving, melt butter in saucepan.
  • Stir in flour until smooth.
  • Gradually add water, sugar and vanilla.
  • Bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Serve with warm bread pudding.

Nutrition Facts : Calories 450.1, Fat 19, SaturatedFat 10.4, Cholesterol 182.9, Sodium 396.9, Carbohydrate 61.2, Fiber 1.2, Sugar 38.7, Protein 10

SLOW-COOKED BREAD PUDDING



Slow-Cooked Bread Pudding image

This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! -Maiah Albi, Carlsbad, California

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

4 whole wheat bagels, split and cut into 3/4-inch pieces
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/4 cup golden raisins
4 large eggs
2 cups fat-free milk
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

  • In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

Nutrition Facts : Calories 293 calories, Fat 6g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

  • Use ripe persimmons: The riper the persimmons, the sweeter and more flavorful your bread pudding will be.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Mix just until the ingredients are combined.
  • Use a slow cooker liner: A slow cooker liner will make cleanup a breeze. Just lift the liner out of the slow cooker and discard it.
  • Serve warm: Bread pudding is best served warm, with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Persimmon bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up ripe persimmons, and it is sure to be a hit with your family and friends.

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