• 1 loaf STALE whole-wheat multi-grain bread, cut into large cubes (about 6 cups)
  • 1 quart (4 c.) half-and-half
  • 4 large eggs
  • 3/4 c. sugar
  • 2 T. whiskey or bourbon
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine salt
  • Pinch freshly grated nutmeg
  • 12 oz. dried pears or a combination of pears and apricots, chopped
  • 1/4 c. sugar and 1/4 teaspoon ground cinnamon, mixed
  • 1 1/2 c. walnuts or pecans, toasted
  • Whipped cream, if desired

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I didn’t discover the goodness that is in Bread Pudding until I was an adult. Boy, was I deprived as a kid! Since that first taste, I’ve definitely made up for lost time – I’ve had my share of bread pudding! When I’m craving the yummy taste of what is now one of my favorite desserts, I make this Slow Cooker Bread Pudding at home. Enjoy!

  1. Grease a slow cooker with butter or nonstick spray.
  2. Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. (This is the custard)
  3. Toss bread cubes and dried fruit together and place into a slow cooker.
  4. Pour custard over top and press down lightly until all bread is moist and covered with the custard.
  5. Cover and Crock on LOW until pudding puffs and is just set, about 3 1/2 hours.
  6. Remove crock insert from the slow cooker and cool on a rack, about 20 minutes.
  7. Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar and toasted nuts.
  8. Top with whipped cream, yogurt, or ice cream. (as desired)

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Bread Pudding

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