To Die For Bread Pudding Slow Cooker Recipe (Guide)

Let’s talk about one of life’s ultimate comfort desserts: bread pudding. Imagine a dessert that’s warm, custardy, and sweetly spiced, infused with vanilla and cinnamon, and studded with raisins or chocolate chips. Now imagine that same dessert being made effortlessly in a slow cooker-meaning minimal hands-on work but maximum indulgence. That’s exactly what we’re diving into today.

Bread pudding is one of those magical desserts that transform simple ingredients-stale bread, eggs, milk, sugar-into something extraordinary. It’s the perfect way to use up leftover bread while creating a dessert that’s nostalgic, hearty, and irresistibly cozy. And using a slow cooker? Well, that’s just next-level convenience. No need to heat the entire kitchen in the summer or hover over a hot oven. You get all the creaminess, all the custard-soaked goodness, without breaking a sweat.

Whether you’re making this for a holiday gathering, a weeknight treat, or a brunch centerpiece, this slow cooker bread pudding is as versatile as it is decadent.

To Die For Bread Pudding Slow Cooker Recipe

Prepare yourself for a recipe that balances luxurious custard with the soft, slightly chewy texture of bread, all infused with warm spices and a touch of sweetness. This recipe is called ’to die for’ for a reason-it’s rich, comforting, and will likely become a staple in your dessert rotation.

Ingredient List

For the ultimate slow cooker bread pudding, you’ll need:

• Bread

  • 6-8 cups of cubed bread (day-old brioche, challah, or French bread work beautifully)

• Custard Mixture

  • 4 large eggs
  • 2 cups whole milk (or half-and-half for extra richness)
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar (adds depth and caramel notes)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but adds warmth)
  • Pinch of salt

• Add-ins (optional But Highly Recommended)

  • 1/2 cup raisins, sultanas, or dried cranberries
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup chopped nuts (pecans or walnuts)

Instruction Guide

Here’s a step-by-step walkthrough to make your bread pudding silky, custardy, and perfectly cooked:

1. Prep The Bread

   • Cut your bread into 1-inch cubes.
   • If the bread is very fresh, lightly toast it in the oven for 5-10 minutes to help it hold up better in the custard.

2. Mix The Custard

   • In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until fully combined.

3. Combine Bread And Custard

   • Place the bread cubes in the slow cooker.
   • Pour the custard mixture evenly over the bread, pressing down gently to ensure every piece is soaked.
   • Allow it to sit for 15-20 minutes so the bread absorbs the custard thoroughly.

4. Add Optional Extras

   • Sprinkle in raisins, chocolate chips, or nuts if desired. Gently fold them into the soaked bread.

5. Cook

   • Cover the slow cooker and cook on low for 3-4 hours or until the custard is set and a knife inserted in the center comes out clean.
   • Avoid cooking on high, as it can lead to overcooked edges or curdled custard.

6. Serve

   • Let the bread pudding cool slightly before serving.
   • Drizzle with caramel sauce, a dusting of powdered sugar, or even a splash of warm cream for that extra ’wow’ factor.

Ingredient Swaps

Bread pudding is incredibly forgiving, so feel free to experiment with these swaps:

• Milk & Cream

  • Swap whole milk for almond, oat, or soy milk for a dairy-free version.
  • Coconut milk or cream can add a tropical twist.

• Sugar

  • Use maple syrup, honey, or coconut sugar instead of granulated sugar for different sweetness profiles.

• Bread

  • Any sturdy bread works-sourdough, ciabatta, or even leftover croissants for extra buttery layers.

• Add-ins

  • Swap raisins for dried cherries or apricots.
  • Use white, dark, or milk chocolate chunks instead of chips.
  • Toasted coconut flakes or candied ginger can make it more gourmet.

Helpful Tips

Here are some pro tips to make your slow cooker bread pudding absolute perfection:

• Use day-old or slightly stale bread: It absorbs custard better without turning into mush.
• Butter the slow cooker: Prevent sticking and give extra richness.
• Don’t overfill: Fill the slow cooker no more than 2/3 full to ensure even cooking.
• Check doneness gently: Insert a knife; it should come out clean, but the pudding will still be soft and creamy.
• Let it rest: Allow 10-15 minutes after cooking-it firms up slightly and is easier to serve.

Customization Ideas

• Caramel Pecan Bread Pudding: Add chopped pecans and drizzle caramel sauce over the top before serving.
• Chocolate Lovers’ Dream: Use chocolate bread, chocolate chips, and a chocolate custard twist.
• Fruit & Spice Explosion: Add dried figs, apricots, or fresh apples with extra cinnamon and a touch of ginger.
• Boozy Version: A splash of bourbon, rum, or coffee liqueur in the custard takes it to adult dessert territory.
• Breakfast Style: Mix in cooked apples, berries, or even cooked breakfast sausage for a brunch-friendly version.

FAQs

What Ingredients Are Needed For A ’to Die For’ Bread Pudding In A Slow Cooker?

You will need day-old bread, milk or cream, eggs, sugar, vanilla extract, butter, cinnamon, nutmeg, and optional additions such as raisins, chocolate chips, or nuts. The exact ratios may vary depending on the recipe.

What Type Of Bread Works Best For Slow Cooker Bread Pudding?

Sturdy, slightly stale bread works best, such as brioche, challah, French bread, or even sandwich bread. Day-old bread absorbs the custard without turning too mushy.

Can I Make Bread Pudding In A Slow Cooker Without It Turning Soggy?

Yes. To avoid sogginess, lightly toast or cube the bread before soaking it in the custard, and ensure the custard mixture is poured evenly over the bread. Cooking on low heat allows the custard to set gradually without overcooking.

How Long Should I Cook Bread Pudding In A Slow Cooker?

Cook on low for approximately 3 to 4 hours. Timing may vary depending on the slow cooker’s size and heat output. The pudding is done when the custard is set and a knife inserted in the center comes out clean.

Do I Need To Grease The Slow Cooker Before Making Bread Pudding?

Yes. Greasing the slow cooker with butter or nonstick spray prevents sticking and makes it easier to serve.

Can I Add Fruits Or Chocolate To The Bread Pudding?

Absolutely. Raisins, cranberries, chopped apples, or berries work well. Chocolate chips or chunks also complement the custard. Add them evenly to ensure every serving has a balanced flavor.

Should The Milk Be Hot Or Cold When Mixing The Custard?

It is best to use room temperature or slightly warmed milk or cream to prevent curdling when combined with eggs. Avoid boiling hot milk, as it may cook the eggs prematurely.

Can I Make This Bread Pudding Ahead Of Time?

Yes. You can assemble the bread pudding and refrigerate it for a few hours or overnight before cooking. Allow extra cooking time if the mixture is cold from the fridge.

How Do I Serve ’to Die For’ Bread Pudding From The Slow Cooker?

Once cooked, let it rest for 10-15 minutes to firm up slightly. Serve warm, optionally with a drizzle of caramel sauce, whipped cream, or a dusting of powdered sugar.

Can I Convert This Recipe To A Larger Or Smaller Batch?

Yes. Adjust the quantity of ingredients proportionally to fit your slow cooker size. Make sure the bread is fully submerged in custard but avoid overfilling the cooker to prevent spilling or uneven cooking.