Slow Cook Bread Pudding

Bread pudding sounds like a dessert you can toss together anytime, but in a regular oven the edges often dry out before the center sets. A slow cooker fixes that by surrounding the pudding with low, moist heat, so you can slow cook bread pudding into a dessert that is creamy, gently spiced, and forgiving.

Most of the work happens without you, and it won’t monopolize the oven — useful when you’re roasting a chicken or making several side dishes. This version is made for a 3- to 4-quart slow cooker and takes about 15 minutes of active time.

Ingredients

• 6 cups day-old brioche, challah, or French bread, cut into 1-inch cubes
• 4 large eggs
• 1 ¹⁄₂ cups whole milk
• ¹⁄₂ cup heavy cream
• ³⁄₄ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¹⁄₄ teaspoon fine salt
• 3 tablespoons unsalted butter, softened
• ²⁄₃ cup raisins, dried cherries, or chocolate chips (optional)

How to Make It

1. Grease the inside of the slow cooker with 1 tablespoon of the softened butter. If your bread is fresh, spread the cubes on a rimmed baking sheet and toast at 350°F for 8 to 10 minutes to dry them out; cool before using. Day-old bread can go straight in.
2. In a large bowl, whisk the eggs until blended. Add the milk, cream, sugar, vanilla, cinnamon, and salt, and whisk until the sugar dissolves.
3. Scatter the bread cubes evenly in the slow cooker, along with the dried fruit or chocolate chips if you’re using them. Pour the custard over the top, then press down gently with a spatula so every cube is saturated. Let it sit for 20 minutes, pressing down once more halfway through.
4. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the bread. Cover and cook on low for 2 to 3 hours. Check after 2 hours: the pudding is ready when the center is just set and a knife inserted in the middle comes out with only a few moist crumbs.
5. Let the pudding stand uncovered for 10 minutes to settle. Serve it warm, spooning straight from the slow cooker.

⏲️ Note: Don’t be tempted to let this bubble away for an afternoon. Custard left in the slow cooker after it’s done will weep and turn grainy. Set a timer for 2 hours and decide from there; cook in 20-minute increments if needed.

Leftovers keep in a covered container in the fridge for up to 3 days, and a scoop reheats nicely in the microwave for about a minute. Prefer a shortcut? Use 2 cups of half-and-half instead of the milk and cream. You can also swap the cinnamon for a pinch of nutmeg or cardamom, or fold in fresh berries and sliced bananas for a different twist.

Slow cooker bread pudding won’t win a beauty contest, and that’s fine. It will be the warm, soft dessert that disappears fastest from the table — and the one you remember to make again.

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