Prep: 10 mins Cook: 3 hrs Total: 3 hrs 10 mins Servings: 6
“I was looking for a slow cooker recipe for bread pudding. I couldn’t find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.”
8 cups cubed bread
1 cup raisins (optional)
2 cups milk
1/4 cup butter, melted
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Place bread and raisins in a slow cooker.
Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
Cook on Low until a knife inserted near the center comes out clean, about 3 hours.
Toast bread pieces for best flavor. For a richer pudding, use a higher-percent-fat dairy product. Cream can be used to create a richer pudding, vanilla soy or rice milk can be used, but plain soy milk affects the taste. Spiced or cinnamon raisin bread can be used; if using, omit spices and/or raisins. Apple chunks can be substituted for raisins; reduce milk if using apple chunks. White, brown, or maple sugar can be used. If you want more of a maple-flavor, add 1/4 to 1/2 teaspoon maple extract or flavoring.
Per Serving: 397 calories; protein 11.4g 23% DV; carbohydrates 57.9g 19% DV; fat 14.3g 22% DV; cholesterol 150.8mg 50% DV; sodium 455.4mg 18% DV.