Slow Cooker Breakfast Bread Pudding Recipe2022-11-13
- Yield: 10
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 4:30 h
- Ready In: 4:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat0 g
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 a 4½-quart (4½ L) slow cooker. Pour milk over the bread and allow soaking for 30 minutes. Stir in chopped dried fruits, nuts, and apples.
In a small mixing bowl, combine the remaining ingredients. Mix well and pour over the bread mixture. Stir well. Cover the slow cooker and cook on a low-heat setting for 3-4 hours or until a knife inserted in the center of the 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.
Still, looking for more slow cooker recipes?
Slow Cooker Breakfast Bread Pudding Recipe
- 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
- honey for garnish
Grease a 4½-quart (4½ L) slow cooker with nonstick cooking spray. Add cubed bread and raisins. Toss well to combine.
In a medium mixing bowl, combine eggs, milk, brown sugar, and cinnamon. Mix well and pour the milk mixture over the bread. Toss well to blend.
Cover the slow cooker and cook on low-heat setting for 4-5 hours.
Turn off and open the slow cooker. Remove baked pudding and allow cooling. Spoon with honey and serve.