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Slow Cooker Bread Pudding

This bread pudding with cinnamon and nutmeg is prepared in a slow cooker with bread cubes, eggs, milk, and optional raisins.
Brown sugar sauce or vanilla sauce complements this bread pudding well. Alternately, garnish with whipped cream or whipped topping; a brown sugar pecan praline sauce would be delicious!

Slow Cooker Bread Pudding

This bread pudding made in a slow cooker will satisfy your craving for comfort food like nothing else! Rich and delicious dessert made with leftover French bread, milk, butter, cinnamon, and plump, juicy raisins.

What you will adore about this recipe

  • It’s a no-fuss dessert. Toss it all in the slow cooker and walk away!
  • Satisfies your comfort food cravings like nothing else can.
  • Budget-friendly way to use up leftover bread.
  • Fills your home with an amazing aroma.



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

Cook's Note:

  • Toast bread for optimal flavor. Use a dairy product with a higher fat content for a creamier pudding. A more decadent pudding can be made with cream, vanilla soy, or rice milk, but plain soy milk alters the flavor. If using spiced or cinnamon raisin bread, omit the spices and raisins.
  • Apple chunks may be substituted for raisins; if using apple chunks, reduce the amount of milk. One may use white, brown, or maple sugar. If more maple flavor is desired, add 1/4 to 1/2 teaspoon maple extract or flavoring.
  • Check back in approximately two hours to see how it’s doing. Some slow cookers cook at a higher temperature than others. These items lack specific temperature settings. Low on one device may differ significantly from low on another.


Allow any leftover bread pudding to cool completely and store in a tightly closed container in the refrigerator for up to 3 days. Leftovers reheat very nicely.


Almost anything works for bread pudding except soft white sandwich bread. I usually choose a “sturdy” bread such as a French or Italian loaf. Sourdough bread or leftover croissants make exceptional bread pudding.

The bread you use needs to be a bit dried out in order to properly absorb the custard mixture. Very fresh bread will simply fall apart in the liquid mixture. If your loaf is soft and fresh, just let it sit out on your kitchen counter for a day to dry out some.

The best way to determine whether your bread pudding is done is to use a food thermometer. Egg dishes such as strata, pudding, and quiche are done when temperature at the center of the mixture reaches 160 F.

Yes, you can overcook bread pudding. Although it’s much less likely to happen in a slow cooker. You’ll know it’s overcooked if it appears curdled or the custard is weeping (exuding clear liquid).

Nutrition Facts (per serving)

Serving: 1 | Calories: 317kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 276mg | Potassium: 222mg | Fiber: 1g | Sugar: 29g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

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