Slow Cooker Bread Pudding
This slow cooker bread pudding is a simple mixture of bread cubes, eggs, milk, and optional raisins. It is spiced with cinnamon and nutmeg.
- Serves: 6 persons
- 4cups French bread cubes (toasted)
- 2 ½cups milk (scalded, cooled slightly)
- 2eggs (beaten)
- ¾cup sugar
- ¼teaspoon cinnamon
- Dash nutmeg
- Dash salt
- 1teaspoon vanilla extract
- 2tablespoons butter (melted)
- Optional: 1/2 cup raisins
- Garnish: dessert sauce or whipped cream
Step 1Gather the ingredients.
Step 2Lightly butter slow cooker and then add bread cubes.
Step 3In a small bowl, whisk together scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.
Step 4Pour milk mixture over bread cubes, then add raisins, if desired.
Step 5Using a large spoon or spatula, gently press bread cubes down into mixture so all of the bread pieces are soaked with milk and egg mixture. Do not stir.
Step 6Cover and cook on low setting for 5 to 6 hours or until bread pudding is set.
Step 7Serve with a dessert sauce or whipped cream.