Slow Cooker Bread Pudding

Bread Pudding with Raisins

Diana Rattray

Prep: 45 mins
Cook: 6 hrs
Total: 6 hrs 45 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
300 Calories
8g Fat
49g Carbs
9g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 300
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 80mg 27%
Sodium 322mg 14%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 2%
Total Sugars 35g
Protein 9g
Vitamin C 0mg 1%
Calcium 152mg 12%
Iron 1mg 8%
Potassium 206mg 4%
*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 large eggs, beaten

  • 3/4 cup sugar

  • 1/4 teaspoon cinnamon

  • 1 dash nutmeg

  • 1 dash salt

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter, melted

  • 1/2 cup raisins, optional

  • Dessert sauce, or whipped cream, for garnish

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.