Best 7 Slow Cooked Bread Pudding Recipes

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Slow-cooked bread pudding is a classic comfort food that is perfect for a cold day or a special occasion. This dish is made with simple ingredients like bread, milk, eggs, sugar, and spices, and can be cooked in a slow cooker for a rich, creamy, and flavorful result. There are many different recipes for slow-cooked bread pudding, so you can find one that suits your taste. Whether you like it simple or decadent, with fruit, nuts, or chocolate, there's a slow-cooked bread pudding recipe out there for you.

Let's cook with our recipes!

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

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.

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

SLOW COOKER BREAD PUDDING



Slow Cooker Bread Pudding image

Modified version from Betty Crocker's Slow Cooker cook book. This was great and so much easier than in the oven.

Provided by Narshmellow

Categories     Dessert

Time 3h25m

Yield 10 serving(s)

Number Of Ingredients 7

12 -14 slices hearty white bread, cut into cubes
1/2 cup raisins
5 eggs
3/4 cup water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 (14 ounce) can sweetened condensed milk

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Place ½ the bread cubes in cooker.
  • Sprinkle on raisins then cover with remaining bread cubes.
  • Mix remaining ingredients; pour over bread.
  • Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 267.1, Fat 7, SaturatedFat 3.2, Cholesterol 119.2, Sodium 290.9, Carbohydrate 42.9, Fiber 1.1, Sugar 27.4, Protein 8.8

SAVORY BREAD PUDDING (SLOW COOKER)



Savory Bread Pudding (Slow Cooker) image

A great way to use up stale bread. This works best in a large, minimum 6 quart, slow cooker. It makes a delicious supper or brunch dish. Serve it with a simple green salad.

Provided by queenbeatrice

Categories     Savory

Time 6h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, halved and thinly sliced vertically
4 garlic cloves, thinly sliced
2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 (28 ounce) can diced tomatoes, including juice
4 eggs, beaten
1 tablespoon Dijon mustard
2 cups evaporated milk
8 cups bread, cubed (1/2 )
2 cups Fontina cheese, shredded

Steps:

  • In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
  • In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
  • Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
  • Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
  • Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.

SLOW COOKER PECAN PIE BREAD PUDDING



Slow Cooker Pecan Pie Bread Pudding image

Two holiday favorites rolled into one warm, gooey dessert.

Provided by Stacy

Categories     Bread Pudding

Time 3h30m

Yield 16

Number Of Ingredients 11

1 ½ cups packed brown sugar
1 cup chopped pecans
½ cup unsalted butter, softened
1 (16 ounce) loaf day-old French bread, cut into 3/4-inch cubes
2 ½ cups milk
1 cup half-and-half
4 large eggs, lightly beaten
½ cup white sugar
1 tablespoon vanilla extract
⅛ teaspoon salt
butter-flavored nonstick cooking spray

Steps:

  • Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
  • Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
  • Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
  • Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 46.1 g, Cholesterol 70.4 mg, Fat 14.9 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 248.6 mg, Sugar 29.3 g

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

Tips:

  • Stale Bread is Best: Use day-old or slightly stale bread for a better texture and flavor.
  • Butter Your Bread: Before cubing your bread, brush it with melted butter for a richer flavor.
  • Use High-Quality Ingredients: Fresh eggs, milk, and spices make all the difference in the final dish.
  • Soak Your Bread: Soaking the bread in the custard mixture before baking helps it absorb all the flavors and prevents it from becoming dry.
  • Bake Until Golden Brown: The bread pudding is done when a toothpick inserted into the center comes out clean and the top is golden brown.
  • Let It Cool: Allow the bread pudding to cool slightly before serving so it can set and the flavors can meld together.
  • Serve with Your Favorite Toppings: Bread pudding is delicious on its own, but it's even better with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel sauce.

Conclusion:

Whether you're looking for a comforting breakfast, a decadent dessert, or a special occasion dish, bread pudding is a versatile and delicious choice. With its simple ingredients and endless variations, bread pudding is a classic recipe that will never go out of style. So next time you have leftover bread, don't throw it away - make bread pudding instead!

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