Oh my! This bread pudding slow cooker recipe is the absolute best bread pudding I have ever tasted on this side of heaven.
However, I can’t take credit for this one because my husband was the chef this weekend.
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To Die For Bread Pudding Slow Cooker Recipe
Ingredients
3 large eggs
1/2 c of light brown sugar, packed
1 t of nutmeg, ground
1 c of heavy cream
1 c of milk
1 1/4 t of vanilla extract
1/4 c of butter, melted
1/2 c of raisins
1/2 c of butterscotch chips
1/2 c pecans
2 T of cinnamon
20 slices of wheat bread, 1 inch cubed
Glaze
1/3 c heavy cream
1 c sugar
1/2 c of butter
1.5 T of rum (or other favorite liquor)
Instructions
Spray slow cooker with cooking spray
Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
Stir in milk, heavy cream, vanilla, and butter
Add bread cubes until moistened
Fold in butterscotch chips, raisins and pecans
Cook on low for 2 hours or until center is firm
Cover and let stand for 30 minutes
Serve warm with glaze or whipping cream
For Glaze, optional
Melt all ingredients except for rum, do not boil
Add rum
Pour over bread pudding slow cooker recipe
Notes
I used a 4 quart slow cooker
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If you are conscious about weight control than just eat 1/2 a serving.
Good Luck!
You can’t go wrong with this divine bread pudding slow cooker recipe. It’s to die for! It’s worth every ounce of sugar and carbs.
Jill, Thanks for linking this in the Inspired Bloggers Network . . . I wouldn’t cook if it were not for my slow cooker. I’m following you on Pinterest and pinned this recipe. I love Bread Pudding. Yum!!
HI, this sounds great and I would love to try it. But I am unsure about the quantities for the glaze ?? Can you please advise ?
Thanks!
Hi Pam,
I am unsure what you mean? You make the glaze and pour on the bread pudding. Please let me know if that answers your question.
Ooops .. when I printed the recipe I did not see the Glaze section that came on the 2nd page .. sorry about that!
No problem. Enjoy! It’s so good!
Do you think I could use Hawaiian Rolls instead of the wheat bread. I have a Sam’s Club Sized pack in the freezer and they probably won’t be good for anything but a bread pudding considering the length of time they have been in there. Let me know what you think. I am thinking of trying this recipe this weekend. Thanks.
Hi Bernadette,
I don’t see why that would not work out. Let us know how it turns out.
Do you cover it while it cooks? It says cook 2 hours. Cover for 30min.. Thanks
Yes, it is covered.
What’s the heavy cream?
Heavy Cream comes in a small carton by the coffee creamers and half and half.
What is the temperature
Hi Scott,
You cook on low.
Just finished making this. Was cooking on low for the time specified, but nothing was setting up. Bumped it up to high for 1.5 hours and it turned out great. Definitely needs to have the glaze. I didn’t use liquor, just vanilla. Good recipe! Thanks!
Does the bread need to be stale or can it be cut up straight from the bag? Thanks!
Hi Laraine,
We don’t alwways use stale bread. It will still come out fine.
I made this recipe and it was delicious…
I am so glad it was a hit, Louise!
For the glaze, did you use granulated sugar or powdered? I’m thinking powered?
Hi Kris,
We used powdered sugar.
Thanks for the quick reply! I’m about to make it now! I’m going to use all those leftover ends I shove in the freezer, and I might add some diced apples!
Hi, I want to make this as a birthday gift for a family member. I need to know 2 things.
Can I cut this into individual portions and freeze?
Can you add booze? He likes a boozy bread pudding. If so, what kind and how much? I don’t very often so wouldn’t know quantity that’s best
The glaze has booze in it, but I am not sure about adding it to the actual bread pudding.
I don’t see why you could not freeze individual size portions. That sounds like a great idea.
Hi, I’m making this for a family member and have zero experience with bread pudding. Can you please tell me… do I cut the crust off the bread?
We never take off the crust. HTH!
Hi, this is my first time making a bread pudding in a crockpot and I was wondering how long you soak the bread? I left out some cubed french bread for a couple of days, as per another recipe that I lost. I will also be using chocolate chips in place of butterscotch chips because I don’t have those 🙂 Thanks!!
I just put the bread in and poured the milk over evenly. No need to soak. The slow cooker is a moist environment. HTH!
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Hi…this sounds SO good. Other bread puddings I’ve made used way more eggs & stale bread. I have never used a FULL tsp of nutmeg in any recipe ever. That IS the correct amount your hubby chef used??? Thanks.
Hi,is there another way that I can bake this instead of using a crockpot? I’d like to bake in a dish being that it’s for a Christmas party.what would be the time difference and temp to bake it?
Can I use Gluten Free bread in replacement of the wheal bread?
Thanks
“Cook on low for 2 hours or until center is firm
Cover and let stand for 30 minutes”
So question, do you cover this during the 2 hours of cooking or leave it cook with the lid off and only cover it for the 30 minutes you let it stand after it has cooked the 2 hours?
Can I use challah bread?