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To Die For Bread Pudding Slow Cooker Recipe

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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.

(affiliate links have been used)

Print
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

I used a 4 quart slow cooker

3.1
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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Filed Under: Bread, Dessert

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Comments

  1. Deb says

    November 20, 2013 at 10:45 am

    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!!

    Reply
  2. Pam says

    November 20, 2013 at 1:14 pm

    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!

    Reply
    • Sassy Gal says

      November 20, 2013 at 2:31 pm

      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.

      Reply
  3. Pam says

    November 20, 2013 at 2:50 pm

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

    Reply
    • Sassy Gal says

      November 20, 2013 at 2:51 pm

      No problem. Enjoy! It’s so good!

      Reply
  4. Bernadette says

    December 5, 2013 at 11:41 am

    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.

    Reply
    • Sassy Gal says

      December 5, 2013 at 12:19 pm

      Hi Bernadette,

      I don’t see why that would not work out. Let us know how it turns out.

      Reply
  5. angie says

    December 13, 2013 at 9:45 pm

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

    Reply
    • Sassy Gal says

      December 14, 2013 at 10:12 am

      Yes, it is covered.

      Reply
  6. Belen says

    December 19, 2013 at 10:22 pm

    What’s the heavy cream?

    Reply
    • Sassy Gal says

      December 20, 2013 at 9:10 am

      Heavy Cream comes in a small carton by the coffee creamers and half and half.

      Reply
  7. Scott says

    December 23, 2013 at 10:58 pm

    What is the temperature

    Reply
    • Sassy Gal says

      December 24, 2013 at 10:01 am

      Hi Scott,

      You cook on low.

      Reply
  8. Katie says

    December 26, 2013 at 9:12 am

    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!

    Reply
  9. Laraine says

    December 29, 2013 at 9:26 pm

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

    Reply
    • Sassy Gal says

      December 29, 2013 at 9:46 pm

      Hi Laraine,

      We don’t alwways use stale bread. It will still come out fine.

      Reply
  10. Louise says

    April 25, 2014 at 9:16 pm

    I made this recipe and it was delicious…

    Reply
    • Sassy Gal says

      April 25, 2014 at 9:18 pm

      I am so glad it was a hit, Louise!

      Reply
  11. Kris says

    May 8, 2014 at 10:54 am

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

    Reply
    • Sassy Gal says

      May 8, 2014 at 10:57 am

      Hi Kris,

      We used powdered sugar.

      Reply
      • Kris says

        May 8, 2014 at 4:29 pm

        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!

        Reply
  12. Clair says

    May 18, 2014 at 7:52 pm

    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

    Reply
    • Sassy Gal says

      May 19, 2014 at 1:00 pm

      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.

      Reply
  13. Michelle Christensen says

    September 11, 2014 at 1:47 pm

    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?

    Reply
    • Sassy Gal says

      September 13, 2014 at 1:23 pm

      We never take off the crust. HTH!

      Reply
  14. Erin says

    September 15, 2014 at 11:14 pm

    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!!

    Reply
    • Sassy Gal says

      September 16, 2014 at 8:00 am

      I just put the bread in and poured the milk over evenly. No need to soak. The slow cooker is a moist environment. HTH!

      Reply
  15. targi says

    December 8, 2014 at 12:17 pm

    Do you mind if I quote a couple of your articles as long as I provide credit and sources back to your blog? My website is in the very same area of interest as yours and my users would really benefit from a lot of the information you provide here. Please let me know if this alright with you. Thanks!

    Reply
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    December 8, 2014 at 1:39 pm

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    Reply
  17. tak says

    December 10, 2014 at 3:58 pm

    You are a very smart person!

    Reply
  18. Karen K says

    December 17, 2014 at 2:52 am

    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.

    Reply
  19. Shatoya says

    December 23, 2014 at 8:46 pm

    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?

    Reply
  20. Ne says

    January 30, 2015 at 1:51 pm

    Can I use Gluten Free bread in replacement of the wheal bread?
    Thanks

    Reply
  21. Lis says

    February 3, 2015 at 12:43 pm

    “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?

    Reply
  22. Stephanie says

    February 3, 2015 at 5:07 pm

    Can I use challah bread?

    Reply

Trackbacks

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    […] Slow Cooker Bread Pudding […]

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