Simply Crockpot • Desserts
This Crockpot Bread Pudding is warm, custardy, and packed with cozy vanilla-cinnamon flavor. Made with simple pantry ingredients, it cooks up soft in the center with lightly golden edges—perfect with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Ingredients Instructions Tips Storage FAQ
Prep Time: 12 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 42 minutes
Servings: 8
Why You’ll Love This Recipe
- Classic comfort dessert made easy in the slow cooker.
- Soft, custardy texture with warm vanilla-cinnamon flavor.
- Perfect for using up day-old bread.
- Great for holidays, potlucks, or cozy weekends.
Ingredients
- 6 cups day-old bread, cubed (brioche, challah, or French bread)
- 3 large eggs
- 2 cups milk
- ½ cup heavy cream (or use more milk)
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup raisins (optional)
- 2 tbsp butter, melted (plus a little for greasing)
Ingredient notes:
• Slightly stale bread absorbs custard best without turning mushy.
• Brioche/challah = richer flavor, French bread = classic texture.
• Skip raisins or swap for chocolate chips or chopped pecans.
Instructions
- Lightly grease the inside of your crockpot with butter (or use a liner).
- Add bread cubes to the crockpot.
- In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
- Stir melted butter into the custard mixture.
- Pour custard evenly over the bread. Gently press bread down so it soaks.
- If using, sprinkle raisins on top.
- Cover and cook on LOW for 2½–3 hours, until the center is set (not liquid).
- Turn off heat and let rest 10 minutes before serving.
Tip: If your lid collects lots of condensation, place a clean kitchen towel under the lid (not touching the heating element) to reduce water drips on the pudding.
Tips & Variations
- Chocolate chip version: Add ½ cup chocolate chips instead of raisins.
- Nutty crunch: Add ½ cup chopped pecans or walnuts.
- Extra cozy: Add a pinch of nutmeg.
- Serving ideas: Caramel sauce, warm maple syrup, whipped cream, or vanilla ice cream.
Storage & Reheating
- Refrigerator: Store up to 4 days.
- Reheat: Microwave individual portions 25–40 seconds, or warm covered in the oven.
- Freezer: Freeze up to 2 months (texture may soften slightly).
FAQ
How do I know when bread pudding is done?
The center should look set (like baked custard) and not jiggle like liquid. A knife inserted should come out mostly clean, with moist crumbs.
Can I make this without heavy cream?
Yes—use all milk. Cream adds richness, but it’s still delicious without it.
Can I prep it ahead of time?
Yes. Assemble the night before in the crockpot insert, cover, refrigerate, then cook the next day. Add 10–15 minutes to cook time since it starts cold.
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