Indulge in the comforting flavors of a classic bread pudding made effortlessly in your slow cooker. This delightful dessert combines the rich, creamy texture of milk and eggs with the sweet notes of sugar and vanilla extract. Perfect for a cozy family gathering or a special treat, this recipe is sure to become a favorite.
Most of the ingredients for this bread pudding recipe are common pantry staples. However, if you don't usually keep raisins on hand, you might need to pick some up at the supermarket. Additionally, ensure you have enough bread to make up the required amount of cubed pieces. Everything else should be readily available in most households.
Ingredients for Bread Pudding Slow Cooker Recipe
Bread: The base of the pudding, providing texture and absorbing the custard mixture.
Milk: Adds creaminess and moisture to the pudding.
Eggs: Helps to bind the ingredients together and gives the pudding its structure.
Sugar: Sweetens the pudding and enhances the flavors.
Vanilla extract: Adds a rich, aromatic flavor to the pudding.
Cinnamon: Provides a warm, spicy note that complements the sweetness.
Raisins: Adds a chewy texture and bursts of sweetness throughout the pudding.
Technique Tip for This Recipe
To enhance the flavor and texture of your bread pudding, consider using a mix of different types of bread. For example, combining brioche, challah, and French bread can add a rich, buttery taste and a more complex texture. Additionally, lightly toasting the bread cubes before adding them to the slow cooker can help them hold their shape better and absorb the custard mixture more evenly.
Suggested Side Dishes
Alternative Ingredients
bread - Substitute with brioche: Brioche adds a richer flavor and a softer texture due to its higher butter and egg content.
bread - Substitute with croissants: Croissants provide a flaky and buttery texture, enhancing the overall richness of the pudding.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or prefer a plant-based option.
milk - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and a creamy texture, making the pudding more exotic.
eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseed and water, providing a similar binding effect.
eggs - Substitute with applesauce: Applesauce can be used as a binding agent and adds a hint of apple flavor, making the pudding slightly sweeter and more moist.
sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, making the pudding more complex in flavor.
sugar - Substitute with maple syrup: Maple syrup provides a distinct maple flavor and a natural sweetness, enhancing the overall taste.
vanilla extract - Substitute with almond extract: Almond extract offers a nutty flavor that complements the other ingredients well.
vanilla extract - Substitute with maple extract: Maple extract adds a unique flavor twist, making the pudding taste more like a fall dessert.
cinnamon - Substitute with nutmeg: Nutmeg provides a warm and slightly sweet flavor, similar to cinnamon but with a different aromatic profile.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.
raisins - Substitute with dried cranberries: Dried cranberries add a tart and slightly sweet flavor, providing a different texture and taste.
raisins - Substitute with chocolate chips: Chocolate chips add a rich and sweet element, making the pudding more indulgent.
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How To Store / Freeze This Recipe
Allow the bread pudding to cool completely before storing. This helps to prevent condensation, which can make the pudding soggy.
Transfer the bread pudding to an airtight container. If you don't have one large enough, you can use several smaller containers or even resealable plastic bags.
For short-term storage, place the container in the refrigerator. The bread pudding will stay fresh for up to 5 days.
If you want to freeze the bread pudding, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, you can use a freezer-safe container.
Label the container with the date so you can keep track of how long it has been stored. Bread pudding can be frozen for up to 3 months.
When you're ready to enjoy the bread pudding again, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
To reheat, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, or until warmed through.
For a quicker option, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking and stirring halfway through.
If you want to add a bit of extra moisture and richness, drizzle some caramel sauce or a splash of milk over the bread pudding before reheating.
Serve the reheated bread pudding warm, perhaps with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover bread pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. For a crispy top, remove the foil during the last 5 minutes of reheating.
Microwave Method: Place a portion of the bread pudding on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn’t overcook. Add a splash of milk or cream before microwaving to keep it moist.
Stovetop Method: Use a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the bread pudding in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until it’s warmed evenly.
Slow Cooker Method: If you have time, you can reheat the bread pudding in the slow cooker. Set it to low and heat for about 1-2 hours, or until it’s warmed through. This method is great for maintaining the pudding’s moisture and texture.
Steam Method: Place the bread pudding in a heatproof dish that fits inside a steamer basket. Bring a pot of water to a simmer and place the steamer basket over it. Cover and steam for about 10-15 minutes, or until heated through. This method helps retain the pudding’s moisture.
Best Tools for This Recipe
Slow cooker: This is the main appliance used to cook the bread pudding slowly and evenly.
Mixing bowl: Used to whisk together the milk, eggs, sugar, vanilla extract, and cinnamon.
Whisk: Essential for blending the ingredients smoothly in the mixing bowl.
Measuring cups: Necessary for accurately measuring the milk, sugar, and bread cubes.
Measuring spoons: Used to measure the vanilla extract and cinnamon precisely.
Knife: Useful for testing if the pudding is set by inserting it into the center.
Butter or non-stick spray: Needed to grease the slow cooker to prevent the pudding from sticking.
Serving spoon: Handy for serving the bread pudding once it's cooked.
Caramel sauce: Optional, but great for drizzling over the warm bread pudding for added flavor.
Ice cream scoop: Optional, but perfect for adding a scoop of ice cream on top of the warm pudding.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Cube the bread and measure out the milk, sugar, and raisins the night before to save time in the morning.
Use pre-cubed bread: Buy pre-cubed bread or use leftover bread to skip the cubing step.
Mix wet ingredients quickly: Use a blender to quickly combine the milk, eggs, sugar, vanilla extract, and cinnamon.
Line the slow cooker: Use a slow cooker liner for easy cleanup, saving time on washing up.
Bread Pudding Slow Cooker Recipe
Ingredients
Main Ingredients
- 6 cups bread, cubed
- 2 cups milk
- 4 units eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 cup raisins
Instructions
- 1. Grease the slow cooker with butter or non-stick spray.
- 2. In a mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, and cinnamon.
- 3. Place the cubed bread and raisins in the slow cooker.
- 4. Pour the milk mixture over the bread and raisins, making sure all the bread is soaked.
- 5. Cover and cook on low for 3 hours, or until the pudding is set and a knife inserted in the center comes out clean.
- 6. Serve warm with a drizzle of caramel sauce or a scoop of ice cream, if desired.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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