To Die For Bread Pudding Slow Cooker Recipe

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

Prep Time: 5 minutes

Cook Time: 3 hours

Yield: 10-12 servings

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

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http://www.thesassyslowcooker.com/bread-pudding-slow-cooke/

Have you downloaded our FREE Menu Plan for this month consisting of all slow cooker meals with recipe links yet?

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.

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Comments

  1. 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!!

  2. 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.

  3. Ooops .. when I printed the recipe I did not see the Glaze section that came on the 2nd page .. sorry about that!

  4. Bernadette says:

    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.

  5. Do you cover it while it cooks? It says cook 2 hours. Cover for 30min.. Thanks

  6. What’s the heavy cream?

  7. What is the temperature

  8. 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!

  9. Does the bread need to be stale or can it be cut up straight from the bag? Thanks!

  10. I made this recipe and it was delicious…

  11. For the glaze, did you use granulated sugar or powdered? I’m thinking powered?

    • Sassy Gal says:

      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!

  12. 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

    • Sassy Gal says:

      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.

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