Easy Slow Cooker Bread Pudding
Yes, you can make mouthwatering desserts right in the slow cooker, too! This one is fluffy, decadent, and perfectly sweet. Make slow cooker bread pudding for your next yummy dessert and drizzle it with delicious salted caramel sauce or your choice of toppings.
Servings 6 people
Calories 698kcal
Equipment
- Slow Cooker
Ingredients
- 1 pound Italian loaf slightly stale
- 4 eggs lightly beaten
- 14 oz sweetened condensed milk
- 1 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Cut bread into 1 - 2 inch cubes. (If bread is fresh, then first toast cut pieces for 3-4 minutes in a single layer on a baking sheet at 400 ℉.)
- Spray inside surface of slow cooker with nonstick spray.
- Place bread in slow cooker and if using a smaller than 5-quart slow cooker, squish it down to make sure it all fits.
- In a mixing bowl, combine remaining ingredients and mix well.
- Pour mixture evenly over the bread, making sure it is all coated.
- Cover and cook on high for 2-3 hours or low for 5-6 hours until eggs are fully cooked.
- Serve with homemade salted caramel sauce or your favorite toppings.
Notes
- Store in the fridge for up to 3 days or freeze individual servings for up to 3 months. Defrost and reheat in the microwave.
- A 6-quart oval slow cooker will work best for this recipe.
- For best results, use bread that is slightly dried out and stale.
Nutrition
Calories: 698kcal | Carbohydrates: 78g | Protein: 16g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 522mg | Potassium: 506mg | Fiber: 3g | Sugar: 62g | Vitamin A: 375IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 2mg