Crock Pot Banana Raisin Bread Pudding

Bread pudding, slow cooker
Slow cooker bread pudding. Diana Rattray
  • 4 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 4 hrs
  • Yield: 6 to 8 Servings

Thanks to Ness for this new and improved bread pudding recipe. The pudding was made in a 5-quart crockpot. If your crock pot is a large oval, you might try making the pudding in a round souffle dish or another casserole that fits in the large crock.

What You'll Need

  • 5 eggs, beaten
  • 3 1/2 cups milk
  • 2 teaspoons vanilla
  • 2 Tablespoons (yes!) ground cinnamon
  • 1/2 teaspoon salt
  • 6 cups plain bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed with all ingredients)
  • 3/4 cup packed brown sugar
  • 1 Tablespoon butter or margarine, melted
  • 1/2 cup raisins (optional)
  • One mashed or sliced banana (optional)

How to Make It

  1. Mix all ingredients together until bread crumbs are thoroughly wet, and the mixture is smooth like thick oatmeal.
  2. Place mixture in a generously greased slow cooker.
  3. Cook on high for 4 to 5 hours, or until a knife inserted in center comes out fairly clean.

NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.

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