Slow Cooker Bread Pudding
Try this comforting Slow Cooker Bread Pudding recipe. It's an easy and delicious way to use up leftover bread.
Try this comforting Slow Cooker Bread Pudding recipe. It's an easy and delicious way to use up leftover bread.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups milk (add more if the mixture is too dry)
- 1/4 cup brown sugar firmly packed
- 6 slices thick bread (i used brown rice bread) cubed
- 1/4 cup dried raisins or cranberries
- butter for greasing the stoneware
- 2 tablespoons raw sugar (optional)
- Carbohydrate 21.2149950252066 g
- Cholesterol 147.000000005072 mg
- Fat 5.26644000164843 g
- Fiber 0.115049996693929 g
- Protein 6.15639833499458 g
- Saturated Fat 2.15281750094595 g
- Serving Size 1 1 Serving (113g)
- Sodium 75.8846666934959 mg
- Sugar 21.0999450285127 g
- Trans Fat 0.783977500191725 g
- Calories 156 calories
Step-by-step
- Use a 2-quart slow cooker.
- In a mixing bowl, whisk together eggs, milk, brown sugar, vanilla, and cinnamon.
- Add bread cubes.
- Stir in the dried fruit.
- Pour the mixture into a greased stoneware insert.
- Cover (no need to prop open lid) and cook on low for 3 to 5 hours, or on high for 2 to 3 hours.
- Your bread pudding is finished when the top has browned, and you can push on the pieces of bread without too much liquid squirting out.
- If desired, add raw sugar to the very top and caramelize with a kitchen torch.
A properly baked bread pudding yields a velvety interior encased in a lightly resilient crust that resists crumbling under a spoon. Achieving this dual texture requires balancing the ratio of liquid to crumb so the custard sets without turning spongy. Stale, dense loaves absorb dairy thoroughly without dissolving into mush, whereas fresh sandwich bread disintegrates prematurely under the weight of the liquid.
Moisture control remains the primary challenge in appliance-based custard methods. Condensation dripping from the lid creates soggy pockets, rendering portions heavy and wet. Monitor the internal environment closely during the final hour of heating, watching for the surface to firm and rebound slightly when pressed. Undercooking leaves a watery pool at the base, while excessive heat over-coagulates the egg proteins, producing a grainy, rubbery bite.
Adjustments to the crumb structure depend entirely on available pantry items. Stale brioche or challah substitutes seamlessly for standard sandwich bread, offering a higher fat content that enriches the final crumb. Always grease the ceramic insert thoroughly with high-fat butter to prevent the edges from scorching during the extended low-heat cycle.
