Slow Cooker Cinnamon Raisin Bread Pudding #SundaySupper




There are many recipes for bread pudding out there that (as with every dish ever made) range from really simple and to really elaborate. However, bread pudding is one of those classic dishes that is just seriously good stuff even in it's most simple form.  It's certainly a popular and versatile dish and in my little opinion, a good custard-y bread pudding is the quintessential comfort food dessert.





I was completely new to bread pudding as recently as two years ago (shocking I know, but I grew up in a rice pudding family, okay?!) and truthfully, I was inspired to try it for the first time by watching competitive cooking shows. I've enjoyed watching Chopped on Food Network, as well as other similar-style shows, for years and if you've ever watched any competitive cooking show you'll know that bread pudding is regularly served up by someone in the dessert round.




So, based on the sheer multitude of times I watched some hopeful participant offer up a form of bread pudding in the heat of competition, I finally decided I had to see for myself what all the fuss was about.



After reading many, many recipes for bread pudding I couldn't wait to try it.  After all of my research into ingredients and methods for the dish, it seemed to me that bread pudding was kind of a cousin to French toast and definitely a relative of a savory egg strata (and I love strata!).



Needless to say, once I finally tried a dessert plate full of homemade, old-fashioned bread pudding, it was definitely love at first bite! I've made bread pudding many times since then and I've also tinkered around with more exotic and seasonal ingredients when making it, but this simple cinnamon raisin version is my all-time favorite recipe for the dish...so far.

Of course, you can bake bread pudding in the oven, but I really love to make bread pudding in the slow cooker. This heavenly dessert seems to take on a ton of extra flavor after cooking low and slow  for a couple of hours.

NOTE:  I recommend using a plastic slow cooker liner if you won't be available to stir the bread pudding a time or two as it cooks. Even on the lowest setting, it can stick to the sides of most slow cookers. Also, I only own a 5-quart slow cooker, so this recipe is meant for a slow cooker that size. Adjustments will need to be made for appliances that are different sizes.

The Sunday Supper Tastemakers are all sharing some of their favorite comforting slow cooker recipes this week too so be sure to visit the links to more terrific recipes and posts below! Thank you to our host this week, Em Beitel, and be sure to check out her blog, Life Tastes Good.


Yield: 6 servings

Slow Cooker Cinnamon Raisin Bread Pudding

prep time: 15 MINScook time: 3 hourtotal time: 3 hours and 15 mins
This richly spiced bread pudding is the ultimate comfort food dessert! It can also be a delicious dish to serve for breakfast or brunch along with a freshly brewed cup of coffee or hot tea. You will need a 5-quart size slow cooker for this recipe. 

INGREDIENTS:

  • 1 loaf store-bought French bread, cubed (around 8 cups)
  • 1/2 cup raisins
  • 1/4 cup salted butter
  • 4 large large eggs
  • 1-1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup sugar
  • 1/2 cup light brown sugar

INSTRUCTIONS:

  1. In a small bowl, melt the butter and set it aside and allow it to cool slightly. Lightly spray slow cooker crock with non-stick cooking spray and place cubed bread into the slow cooker crock. Evenly sprinkle raisins on top of the bread cubes. 
  2. In another medium size bowl, crack eggs and lightly beat them. Stir the cinnamon, nutmeg, vanilla, and both the sugars into the beaten eggs. Next, pour the milk, heavy whipping, and butter into the egg mixture and stir all ingredients until just combined.
  3. Pour the egg mixture evenly over the bread mixture in the slow cooker. Give all ingredients a quick stir to make sure the bread cubes are evenly coated with the egg mixture and the raisins are evenly distributed.
  4. Cover and allow to cook on the low heat setting for 3 hours. (I like to stir the bread pudding at least once each hour it cooks, it reduces the chance it will stick to the sides of the slow cooker crock.)
  5. Serve warm and topped with whipped cream or vanilla ice cream, if desired.
Created using The Recipes Generator

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14 comments

  1. I haven't baked or had bread pudding in ages! Love that you slow cooker to make this...very different yet so delicious!

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  2. Such an easy, delicious bread pudding! It sounds amazing!

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  3. Marcelle - this sounds (and, I bet, smells) wonderful! You are making me wish I owned a slow cooker!

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    Replies
    1. David, I'd love to see what beautiful dishes would come from your slow cooker! :)

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  4. I love a good bread pudding. This sounds delicious!

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  5. Bread pudding is good stuff! And there are so many different ways to make it. I must admit, I never even thought of using a slow cooker! This looks excellent -- and easy! Thanks so much.

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  6. superior bread pudding, marcelle! i don't use my slow cooker nearly enough!

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  7. My family didn't make bread pudding or rice pudding. I remember the first one I had was while visiting New Orleans. Your slow cooker version sounds terrific.

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