I’ve been making this crockpot bread pudding recipe for years, and it’s a staple in our household. My family loves it, and it’s perfect for any occasion. I first discovered this recipe when I was looking for a way to use up stale bread, and it’s been a game-changer ever since.
The best part is that it’s incredibly easy to make – just toss all the ingredients into a crockpot and let it do the work for you. The result is a rich, comforting dessert that’s sure to please even the pickiest eaters. One of the things I love about this recipe is the way it brings people together.
We often make it for family gatherings, and it’s always a hit. Whether you’re feeding a crowd or just need a quick dessert solution, this crockpot bread pudding is the answer. And the best part?
It’s actually good for you – made with wholesome ingredients like bread, eggs, and milk, it’s a healthier alternative to many store-bought desserts. Plus, with the crockpot doing all the work, you can just set it and forget it – no fuss or muss required. I’ve served this at holidays, potlucks, and even just as a regular Tuesday night treat.
It’s always a winner.
Crockpot Bread Pudding
4.6 from 1665 votes
A warm and comforting bread pudding made easily in a slow cooker. This dessert features custard-soaked bread cubes cooked low and slow until soft and tender.
6 cups cubed day-old bread (such as brioche or challah)
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)
For the Sauce (optional)
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
👨🍳Directions
1Grease the inside of a 6-quart slow cooker with butter or nonstick spray.
2Place the cubed bread into the slow cooker, spreading it evenly.
3If using raisins, sprinkle them over the bread.
4In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugars are dissolved and the mixture is smooth.
5Pour this custard evenly over the bread cubes, pressing down gently with a spatula to ensure all bread is soaked.
6Cover the slow cooker with the lid and cook on low heat for 2. 5 to 3 hours.
7The bread pudding is done when the center is set and a knife inserted near the center comes out clean, and the edges are golden brown.
8While the bread pudding cooks, prepare the optional sauce.
9In a small saucepan over medium heat, melt the butter.
10Add the heavy cream and sugar, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
11Remove from heat and stir in the vanilla extract.
12Serve the bread pudding warm directly from the slow cooker.
13Drizzle the sauce over individual servings if desired.
14Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, use day-old or slightly stale bread so it absorbs the custard without becoming mushy. You can substitute the raisins with chocolate chips or dried cranberries for a different flavor. The sauce can be made ahead and reheated gently before serving.
Watch Video Of How Crockpot Bread Pudding Works
This crockpot bread pudding recipe is always a good idea – whether you’re serving a crowd or just need a quick dessert solution. It’s easy to make, delicious, and actually good for you too!
One of my favorite things about this recipe is how versatile it is – serve it warm with vanilla ice cream or whipped cream for a decadent treat, or chill it in the fridge overnight and serve as a breakfast dessert (yes, really!) You can also store leftovers in an airtight container in the fridge for up to 5 days – just reheat in the microwave when you’re ready.
❓ Frequently Asked Questions About Crockpot Bread Pudding
Q1: What type of bread works best in this recipe?
A1: You can use any type of bread you like – white bread, whole wheat bread, or even gluten-free bread will work fine. Just be sure to tear it into small pieces so it cooks evenly.
Q2: Can I make this recipe without raisins?
A2: Absolutely! If you don’t like raisins or prefer not to use them, simply omit them from the recipe. You can also substitute in other dried fruits like cranberries or cherries if you prefer.
Q3: How long does it take to cook in the crockpot?
A3: This recipe typically takes around 2-3 hours to cook on low in the crockpot. You can also cook it on high for 1-2 hours if you’re short on time.
Q4: Can I add nuts to this recipe?
A4: Yes! Nuts are a great addition to this recipe – try using chopped walnuts or pecans for added texture and flavor.
Q5: Is this recipe suitable for vegetarians?
A5: Yes – this recipe is completely vegetarian-friendly. Just be sure to check the ingredients of your bread and any other add-ins you choose to ensure they’re free from animal products.
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