Slow Cooker Bread Pudding

Slow Cooker Bread Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 8

    cups cubed bread

  • 1

    cup raisins (optional)

  • 2

    cups milk

  • 4


  • ¼

    cup butter, melted

  • ¼

    cup white sugar

  • ½

    teaspoon vanilla extract

  • ¼

    teaspoon ground nutmeg


Place bread and raisins in a slow cooker. Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat. Cook on Low until a knife inserted near the center comes out clean, about 3 hours. Toast bread pieces for best flavor. For a richer pudding, use a higher-percent-fat dairy product. Cream can be used to create a richer pudding, vanilla soy or rice milk can be used, but plain soy milk affects the taste. Spiced or cinnamon raisin bread can be used; if using, omit spices and/or raisins. Apple chunks can be substituted for raisins; reduce milk if using apple chunks. White, brown, or maple sugar can be used. If you want more of a maple-flavor, add 1/4 to 1/2 teaspoon maple extract or flavoring.


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