Slow Cooker Bread Pudding

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 08/05/19
Bread Pudding with Raisins

Diana Rattray
  • Total: 6 hrs 45 mins
  • Prep: 45 mins
  • Cook: 6 hrs
  • Yield: 5 to 6 Servings
Nutritional Guidelines (per serving)
286 Calories
9g Fat
45g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 5 to 6 Servings
Amount per serving
Calories 286
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 90mg 30%
Sodium 147mg 6%
Total Carbohydrate 45g 17%
Dietary Fiber 1g 4%
Protein 7g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Try brown sugar sauce or vanilla sauce with this bread pudding. Alternatively, top it with a dollop of whipped cream or whipped topping; a brown sugar pecan praline sauce would be wonderful!

Ingredients

  • 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

Steps to Make It

  1. Lightly butter the slow cooker and 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. Using a large spoon or spatula, gently 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.

  6. Serve with a dessert sauce or whipped cream.