Slow Cooker Bread Pudding

Bread Pudding with Raisins
Bread Pudding with Raisins. Photo: Diana Rattray
  • 6 hrs 45 mins
  • Prep: 45 mins,
  • Cook: 6 hrs
  • Yield: 5 to 6 Servings
Ratings (13)

This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.

I like a brown sugar sauce or vanilla sauce with this bread pudding. Or top it with a dollop of whipped cream or whipped topping. This brown sugar pecan praline sauce would be wonderful!

What You'll Need

  • 4 cups French bread cubes (toasted)
  • 2 1/2 cups milk (scalded, cooled slightly)
  • 2 Eggs (beaten)
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Dash nutmeg
  • Dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (melted)
  • Optional: 1/2 cup raisins
  • Garnish: dessert sauce or whipped cream

How to Make It

  1. Lightly butter the slow cooker then add bread cubes.
  2. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.
  3. Pour milk mixture over the bread cubes then add raisins, if desired.
  4. Gently, using a large spoon or spatula, press bread cubes down into the mixture so all of the bread pieces are soaked with the milk and egg mixture. Do not stir.
  5. Cover and cook on the LOW setting for 5 to 6 hours, or until the bread pudding is set.
  1. Serve with a dessert sauce or whipped cream.