Bread Pudding is one of those foods that I’ve had at holiday events, but never thought of making myself. I know it’s a traditional food in some homes during this time of the year, but it wasn’t with my family.
Bread pudding can be made as a savory or a sweet dish, depending on what ingredients are used and how it’s prepared. I’ve only ever had it as a dessert, and I don’t know how it would be as a main course.
Bread pudding is also made in many different countries, and each of them has their own unique variation to the dish. Typically, it’s made with a base of stale bread with milk or cream and eggs. The bread is soaked in the liquid and mixed with any other ingredients and baked.
Well, most of the time it’s baked. For this recipe, I decided to use the slow cooker. It made it quick and easy and was ready in a few hours with very little work involved. Plus, it didn’t take up space in the oven which can be scarce if making this with your holiday meal.
I decided to make mine simple for the first attempt, and it was delicious! We used the regular base of eggs and milk, then added in a bit of sugar, cinnamon, and vanilla extract. I didn’t want to try too much at first since I had never made bread pudding before. Then, Justin and I topped ours with some pure maple syrup to add a bit of sweetness.
Step by Step
Cut the French bread load into cubes, about 1-2 inches square. Put the bread in the slow cooker.
In a large mixing bowl, beat the eggs. Add in the milk, sugar, cinnamon, and vanilla. Make sure you use a large bowl, I used my biggest one and it had to stir slowly to not spill anything.
Pour the egg and milk mixture over the bread. Mix everything up to make sure that all of the bread has liquid on it.
Cover the slow cooker and cook on high for about 2.5-3 hours. When it’s done, take the lid off for about 20 minutes to cool. The bread pudding will also deflate during that time.
Serve warm with any desired garnish, such as powdered sugar or maple syrup.
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Bread Pudding in the Slow Cooker
- 1 loaf French bread
- 8 eggs
- 4 cups milk
- 2/3 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Cut the bread into cubes about 1-2 inches square and put in the slow cooker
- In a large mixing bowl, beat the eggs
- Add the milk, sugar, cinnamon, and vanilla extract and whisk until combined
- Pour the egg mixture over the bread in the slow cooker
- Carefully stir just until all of the bread has liquid on it
- Cover and cook about 2.5-3 hours
- Remove the cover and let cool for about 20 minutes before serving
- Serve warm garnished with powdered sugar or maple syrup if desired