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–+ servings

Your Moist Slow Cooker Bread Pudding Recipe

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This easy crock pot bread pudding features warm spices and chocolate chips. Serve with vanilla ice cream for the best slow cooker dessert!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 603
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups bread cubed and toasted
  • 2 1/2 cups whole milk
  • 4 eggs
  • 1 cup granulated sugar
  • ¼ cup unsalted butter melted
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • ½ cup bittersweet chocolate chips
  • 1 pint vanilla ice cream optional

Method
 

  1. Lightly grease the slow cooker interior and add the toasted bread.
  2. Whisk the milk, eggs, sugar, butter, cinnamon, vanilla, and nutmeg in a mixing bowl until smooth and well combined.
  3. Pour the mixture over the bread in the slow cooker. Press the bread down with a spatula to ensure maximum liquid absorption without stirring. Top with chocolate chips and let soak for 15 to 20 minutes.
  4. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean. Serve warm with vanilla ice cream.

Nutrition

Calories: 603kcalCarbohydrates: 89gProtein: 19gFat: 19gSaturated Fat: 10gCholesterol: 89mgSodium: 644mgFiber: 5gSugar: 37g

Notes

Bread Selection: I always reach for a sturdy, slightly stale brioche or challah because they hold their shape much better than basic sandwich bread when soaking up all that custard.
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