Slow Cooker Breakfast Bread Pudding Recipe

2017-11-13
  • Yield : 1 pudding
  • Servings : 10-12
  • Prep Time : 10m
  • Cook Time : 4:30 h
  • Ready In : 4:40 h

Slow cooker breakfast bread pudding recipe. Berry pudding cooked in the slow cooker. Very easy and yummy. Great dessert recipe for any breakfast! Do you like to bake the pudding in the slow cooker? So, you may like this pudding recipe: English Bread Pudding

Slow Cooker English Bread Pudding Recipe

Classic English Pudding baked in the slow cooker. This is one of my favorite desserts!

Makes 6-8 servings

Ingredients: 1 small loaf of firm-textured white bread, 1¾ cups (430 ml) milk, 1 package (8 oz (240 g)) mixed dried fruits, cut into small pieces, 1/2 cup finely chopped nuts, 1 medium apple, peeled, cored and chopped, 1/3 cup brown sugar, 1/4 cup (60 ml) unsalted butter, melted, 1 large egg, lightly beaten, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves

Instructions: Tear white bread, together with crusts, into 2-inch (5 cm) pieces. Place in 4½-quart (4½ L) slow cooker. Pour milk over the bread and allow to soak for 30 minutes. Stir in chopped dried fruits, nuts and apple.

In a small mixing bowl, combine remaining ingredients. Mix well and pour over the bread mixture. Stir well. Cover slow cooker and cook on low-heat setting for 3-4 hours or until a knife inserted in the center of pudding comes out clean.

Turn off and open the slow cooker. transfer baked English pudding to a serving platter. Slice it and serve immediately.

Please note: Chopping dried fruits can be not easy. To avoid any difficulties, cut dried fruits with kitchen scissors. Lightly grease the scissors with nonstick cooking spray before chopping to avoid sticking.

Stil looking for more slow cooker recipes?

Slow Cooker Breakfast Bread Pudding Recipe

Ingredients

  • 6 cups bread, peasant-style, cubed into 1-inch (2.5 cm) cubes
  • 1 cup seedless raisins
  • 6 large eggs, beaten
  • 1¾ cups (430 ml) milk
  • 1 teaspoon vanilla
  • 1½ cups light brown sugar
  • 1½ teaspoons ground cinnamon
  • 3 cups fresh raspberries
  • 2 cups fresh blueberries
  • sour cream for garnish

Method

Step 1

Grease 4½-quart (4½ L) slow cooker with nonstick cooking spray. Add cubed bread, toasted almonds, and raisins. Toss well to combine.

Step 2

In a medium mixing bowl, combine eggs, milk, brown sugar and cinnamon. Mix well and pour milk mixture over bread. Toss well to blend.

Step 3

Cover slow cooker and cook on low-heat saetting for 4-5 hours.

Step 4

Turn off and open slow cooker. Remove baked pudding and allow to cool. Serve with fresh berries and sour cream.

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Nutritional Info

This information is per serving.

  • Calories

    150
  • Fat

    3 g
  • Cholesterol

    10 mg
  • Protein

    9 g
  • Carbohydrate

    22 g
  • Sodium

    258 mg
  • Fiber

    0
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