This slow cooker bread pudding is a recipe I can’t believe I have never made before.
I am completely smitten and a bit at a loss for words. I simply can’t believe how easy it was to create a dessert that tastes so creamy and delicious…in my crockpot!
Don’t get me wrong, I love to use my crock-pot or as some call it, slow-cooker, but honestly, I don’t use it very often. When I was teaching, I used it almost daily. I would put all of the ingredients for our dinner into the crock-pot, turn it on and come home at the end of the day to a delicious dinner prepared. I’ve gotten a little out of that habit, I suppose.
From this point on, bread pudding will only be made in my crock-pot and slowly cooked. I’m serious.
I used a loaf of day old french bread that I cut up into cubes. Combined the bread with a mixture of eggs, milk, cream, spices and vanilla. Then I added white chocolate chips, pecans and raisins to the bowl. I baked the bread pudding on low for three hours and the end result was nothing short of heavenly. Top it off with a scoop of ice cream if you’d like and you’ve got an extra layer of creaminess, which you don’t really need but you’ll love anyway.
The combination of white chocolate, pecans and raisins is a great one. This easy to make slow cooker bread pudding is a winner that I’m sure you’ll love.
Slow Cooker Bread Pudding With White Chocolate, Pecans and Raisins
- 8 cups cubed day-old french bread one loaf
- 4 eggs
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup butter melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup raisins
- 1/2 cup white chocolate chips
- 1/4 cup pecan halves
- Place cubed pieces of french bread in a slow cooker.
- In a small bowl, whisk the eggs, milk, cream, sugar, butter, vanilla, cinnamon and nutmeg together.
- Pour over bread pieces.
- Gently stir in the raisins, white chocolate and pecans.
- Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean.