Slow Cooker Vanilla Custard Bread Pudding
This slow cooker bread pudding is a fantastic way to use up leftover bread and turn it into an easy delicious dessert that is super quick to prepare.
Table of contents
Bread pudding is an incredibly easy mix and dump dessert that is perfect for summer or winter. It’s just one of those simple comforting homemade treats that you will keep coming back to again and again.
We like to have this on Saint Patrick’s Day with our beef stew and Irish soda bread or with dinners like Bratwurst and Potato Casserole or Cottage Pie.
Where did bread pudding come from?
Versions of bread pudding have been around for over 1000 years. It’s origins can be traced back to sometime in the 11th century (1000-1099AD).
In England, it was referred to as poor man’s pudding (homemade non-fancy desserts are called puddings in England) because it was a popular budget dessert for the lower classes.
- Brown sugar
- Vanilla extract
- Powdered sugar
- Brioche bread
- Heavy cream
- Whipped cream
- Fresh berries
If you don’t have leftover bread, you can easily toast it to dry it out which allows it to soak up all of the custard goodness.
Brioche is a great bread for desserts but it can be swapped out for a white bread like French bread.
How to make this
- Toast your bread cubes to dry them out. Set aside to cool.
- Grease your slow cooker with butter or cooking spray.
- Mix the milk, heavy cream, sugar, vanilla, and eggs together.
- Add the bread cubes to the slow cooker and pour the custard over it.
- Allow it to soak for 30 minutes before sprinkling with the brown sugar and setting the slow cooker to low.
- Serve warm with fresh berries and a dusting over powdered sugar or a dollop of whipped cream.
Make sure you grease the sides of the slow cooker really well! That way you will have less bread that sticks to the side.
You can make variations of this bread pudding by adding dried fruits like raisins, craisins, currants, blueberries, or cherries.
You could also swap the milk for coconut pudding and add dried pineapple or mangoes and add some toasted coconut at the end for a tropical twist.
Other recipes you might like
- Easy Carrot Sheet Cake
- Moist Lemon Pound Cake with Lemon Glaze
- Homemade Strawberry Oatmeal Crumble Bars
- Slow Cooker Baked Apples with Cinnamon Ice Cream
- 12 ounces brioche bread cut into 1-inch cubes, equals about 8 cups
- 2 eggs
- 3 egg yolks
- 1 1/2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 Tablespoon vanilla
- 1/4 cup brown sugar
- Whipped cream
- Fresh berries like blueberry or raspberries
- Spread bread cubes on two cookie sheets and bake at 350 degrees F for 5 minutes.
- Meanwhile, prep your slow cooker by greasing the liner with cooking spray or butter.
- Place toasted bread cubes into a slow cooker
- Beat together eggs and egg yolks. Add heavy cream, milk, sugar, and vanilla. Mix well.
- Pour custard mix over bread cubes in the dish and allow to soak for 10-20 minutes. Sprinkle the brown sugar over the top.
- Cover and cook on low heat for 2 1/2 to 3 hours.
- Allow to cool slightly before serving.
- Serve with fresh berries and whipped cream or a dusting of powdered sugar.
Can this be prepared night before and baked in the oven?