Crock Pot Bread Pudding – The Country Cook

A tasty, classic dessert, this Crock Pot Bread Pudding is made with bread, cream and spices that all blend perfectly together and topped with a warm vanilla sauce!

A DELICIOUS SLOW COOKER BREAD PUDDING

Did you know you can make bread pudding in the crock pot? Mix it all together in the slow cooker, cover, then let it do the work! It couldn’t be easier! I use my slow cooker a lot during the holidays and this one is nice to put on since it makes the house smell so good while it cooks away. You can have it for breakfast, brunch or dessert! Drizzle it with some of the amazing vanilla sauce and you have yourself a recipe that will have everyone coming back for seconds!

Slice of the Crock Pot Bread Pudding on white plate with vanilla sauce.

FREQUENTLY ASKED QUESTIONS:

What size crock pot do I need?

I use an oval 6-quart crock pot for this recipe. I have not tested this in any other size. I would definitely not use a round slow cooker.

Do I have to use raisins in bread pudding?

No. I also love dried cranberries but you could leave them out altogether.

What type of bread is best for bread pudding?

You’ll want a sturdier bread for this recipe (like French bread.) You can also use brioche, challah or Texas toast. You basically need something that can hold up to all the liquids without turning to complete mush. Stale bread is always best.

Do you have to use heavy cream?

You can use half & half in its place or use all milk but the heavy cream is recommended. If only using all milk, do not use skim or low fat milk – it is far too watery and won’t cook up properly here. I have not tried this with milk substitutes.

How do I know when my bread pudding is done?

It will be done when a knife inserted into the center comes out clean. It will appear moist, but there will be no liquid on the knife.

Can I make this in the oven?

Yes, see my oven baked bread pudding recipe HERE.

How do you store leftovers?

This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days. You can also freeze this recipe. Place in a freezer-safe container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. This is best served warm. Reheat in the microwave and heat in 15 second intervals.

Spatula holding up a slice of the Crock Pot Bread Pudding out of crock pot Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • day-old french bread
  • raisins (optional)
  • milk
  • heavy cream
  • eggs
  • granulated sugar
  • light brown sugar
  • salted butter
  • vanilla extract
  • ground cinnamon
  • ground nutmeg
Ingredients needed: french bread, raisins, milk, heavy cream, eggs, granulated sugar, light brown sugar, salted butter, vanilla extract, ground cinnamon and ground nutmeg.

HOW TO MAKE CROCK POT BREAD PUDDING:

Spray an oval 6-quart slow cooker with cooking spray. Add the bread cubes and raisins to the crock pot.

Bread cubes and raisins in crock pot.

In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.

Milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg whisked together in bowl.

Pour the liquid mixture into the crock pot. Stir until the bread is coated. Easy sit for 20 minutes.

Liquid mixture poured over bread pudding and stirred in crock pot.

Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ – 3 hours, until a knife inserted into the center comes out clean.

Finished bread pudding overhead in crock pot.

When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.

Sugar, butter, heavy cream, and milk in sauce pan.

Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla. Slice the bread pudding and serve with the warm vanilla sauce on top.

Finished vanilla sauce in saucepan with vanilla added.
Close up of a slice of the Crock Pot Bread Pudding on plate with bite taken out of it.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of slice of Crock Pot Bread Pudding on plate with vanilla sauce.

Crock Pot Bread Pudding

A tasty, classic dessert, this Crock Pot Bread Pudding is made with bread, cream and spices that all blend perfectly together and topped with a warm vanilla sauce!

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Courses: Breakfast, Dessert

Cuisine: American

Keyword: Bread Pudding, Crock Pot Bread Pudding, Crock Pot Bread Pudding Recipe

Prep Time: 10 minutes

Cook Time: 3 hours

Wait Time:: 20 minutes

Total Time: 3 hours 30 minutes

Servings: 8

Calories: 1200kcal

Author: Brandie @ The Country Cook

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Instructions

  • Spray an oval 6-quart slow cooker with cooking spray.

  • Add the bread cubes and raisins to the crock pot.

  • In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.

  • Pour the liquid mixture into the crock pot. Stir until the bread is coated. Easy sit for 20 minutes.

  • Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ – 3 hours, until a knife inserted into the center comes out clean.

  • When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.

  • Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla extract.

  • Slice the bread pudding and serve with the warm vanilla sauce on top.

Notes

  • You can use golden raisins or dried cranberries or leave them out altogether.
  • This can be frozen, see above on how to do that.
  • Make sure that you are using an oval 6-quart crock pot.
  • Other breads can be used, see above for options.
  • Do not use a round-shaped slow cooker.

Nutrition

Calories: 1200kcal | Carbohydrates: 181g | Protein: 31g | Dish: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1627mg | Potassium: 529mg | Fiber: 6g | Sugar: 58g | Vitamin A: 1273IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 10mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favourites. Read more…

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