Crockpot Bread Pudding is a warm, comforting dessert made with simple ingredients and cooked slowly for a soft, custardy texture. This easy slow cooker recipe is perfect for holidays, brunch, or a cozy homemade treat.
Crockpot Bread Pudding is a warm, comforting dessert that is incredibly easy to make in the slow cooker. Cubes of bread soak up a rich, sweet custard and cook slowly until soft, tender, and perfectly creamy.
It’s a great way to use up leftover bread while creating a cozy homemade dessert that’s perfect for holidays, family gatherings, or any time you’re craving a classic comfort treat. If you enjoy this recipe, also try Cinnamon Roll Bread Pudding and Peach Bread Pudding.
Table of contents
Why We Love This Recipe
- Easy slow cooker dessert – The crockpot does all the work, making this a simple, mostly hands-off recipe.
- Great way to use leftover bread – Perfect for using up day-old or slightly stale bread instead of letting it go to waste.
- Warm and comforting – This classic dessert has a soft, custardy texture that feels cozy and satisfying.
- Perfect for gatherings – Bread pudding is a crowd-pleasing dessert that’s great for holidays, potlucks, or family dinners.
- Easy to customize – You can add raisins, chocolate chips, nuts, or different spices to make it your own.
Variations
- Milk Instead of Cream – If you prefer a lighter version, you can substitute the heavy cream with an additional 2 cups of milk. The bread pudding will still be creamy but slightly less rich.
- Add Nuts – Stir in ½ cup of chopped pecans or walnuts for extra texture and a delicious nutty flavor.
- Chocolate Chip Bread Pudding – Mix in ½ to 1 cup of chocolate chips for a sweeter dessert that chocolate lovers will enjoy.
- Caramel Bread Pudding – Drizzle caramel sauce over the top before serving or mix a few tablespoons into the custard mixture.
- Fruit Add-Ins – Try adding dried cranberries, chopped apples, or diced peaches for a fruity twist.
- Spice It Up – Add a pinch of ground cloves, allspice, or pumpkin pie spice to enhance the warm flavor profile.
- Coconut Bread Pudding – Add ½ cup shredded coconut and replace part of the milk with coconut milk for a tropical variation.
- Brown Sugar Topping – Sprinkle a little brown sugar on top during the last 20–30 minutes of cooking for a lightly caramelized finish.
Ingredients
- French Bread – Day-old French bread works best because it absorbs the custard mixture without becoming overly soggy. Slightly stale bread helps create the perfect bread pudding texture.
- Raisins (optional) – Raisins add small bursts of sweetness and a classic flavor often found in traditional bread pudding.
- Whole Milk – Provides moisture and helps form the rich custard that soaks into the bread.
- Heavy Cream – Adds extra richness and gives the bread pudding a creamy, decadent texture.
- Eggs – Eggs bind the ingredients together and help the custard set as it cooks.
- Granulated Sugar – Adds sweetness and balances the warm spices in the recipe.
- Light Brown Sugar – Brings a deeper, slightly caramel-like sweetness that enhances the overall flavor.
- Vanilla Extract – Adds a warm, sweet flavor that complements the custard and spices.
- Ground Cinnamon – Gives the bread pudding its classic warm spice flavor.
- Ground Nutmeg – Adds a subtle depth of spice that pairs perfectly with cinnamon.
- Salt – A small amount of salt helps balance the sweetness and enhances the other flavors in the dessert.
Step By Step Instructions
Step 1. First, prepare the crock pot and spray with cooking spray. Add the diced bread and raisins to the crock pot.
Step 2. In a mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Step 3. Once combined, pour the mixture evenly over the bread and raisins. Carefully toss together to make sure all of the bread is coated. Allow the mixture to sit for 10–20 minutes and then toss again to ensure the bread is fully soaked.
Step 4. Place the lid on and cook on low for 2½–3 hours.
Serving Suggestions
- Warm with Sauce – Serve warm with a drizzle of Homemade Caramel Sauce, Hot Fudge Sauce Recipe, or a simple vanilla glaze for extra indulgence.
- With Ice Cream – A scoop of No Churn Vanilla Ice Cream, caramel, or cinnamon ice cream pairs perfectly with the warm, custardy bread pudding.
- Whipped Cream Topping – Top each serving with freshly Homemade Whipped Cream for added richness and presentation.
- Fresh Fruit – Add sliced strawberries, raspberries, or cooked apples for a fruity contrast to the sweet, creamy pudding.
- Sprinkle of Cinnamon or Nutmeg – Lightly dust the top with cinnamon or nutmeg before serving for extra warmth and flavor.
- Individual Portions – Serve in small ramekins or bowls for a charming presentation, perfect for brunch, holidays, or family gatherings.
Storage
Refrigerator: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. The flavors often become even better as it sits.
Reheating: Reheat individual portions in the microwave for 30–60 seconds or until warmed through. You can also reheat it in the oven at 300°F until heated through.
Freezer: Bread pudding can be frozen for up to 2 months. Wrap portions tightly in plastic wrap and place them in a freezer-safe container or bag.
Thawing: When ready to enjoy, thaw overnight in the refrigerator and warm before serving for the best texture
Recipe Tips
- Use slightly stale bread – Bread that is a day or two old works best because it absorbs the custard mixture without becoming overly soggy.
- Cut bread into even cubes – Try to keep the bread pieces similar in size so they cook evenly in the slow cooker.
- Let the bread soak – After pouring the custard over the bread, allow it to sit for about 10–15 minutes before cooking. This helps the bread fully absorb the mixture.
- Grease the slow cooker – Lightly coat the crockpot with cooking spray or butter to prevent sticking and make cleanup easier.
- Avoid overcooking – Bread pudding should be soft and custardy in the center. Overcooking can make it dry.
- Check doneness – The pudding is done when the center is set and a knife inserted near the middle comes out mostly clean.
More Delicious Bread Pudding Recipes
Be sure to leave a star rating and comment to let us know how it turned out and share this Crock Pot Bread Pudding recipe with friends and family. It’s perfect for holidays, brunches, or any cozy night in.
Crock Pot Bread Pudding
Ingredients
- 8 cups diced French bread at least 1 day old for best results
- ½ cup raisins optional
- 1 cup whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
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Instructions
- Spray the insert of a crock pot with nonstick cooking spray.
- Add the diced bread and raisins to the crock pot.
- In a mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the mixture evenly over the bread and raisins.
- Gently toss to coat all the bread.
- Let the mixture sit for 10–20 minutes, then toss again to ensure the bread is fully soaked.
- Cover and cook on low for 2½–3 hours, or until a knife inserted into the center comes out clean.
- Serve warm, plain or topped with whipped cream or ice cream.
