Slow Cooker Bread Pudding: Complete Guide

As a chef, I’ve crafted and refined slow cooker bread pudding recipes over many years, testing different ingredients, methods, and tools. In this guide, I’ll walk you through everything you need to know—from the classic recipe to creative variations and cooking methods.

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What Is Slow Cooker Bread Pudding?

Slow cooker bread pudding is a warm, custardy dessert made by soaking chunks of bread in a rich egg-and-milk mixture and slow-cooking it to tender perfection. The slow cooker method enhances the flavor, keeps it moist, and allows the pudding to develop a beautiful golden crust around the edges.

Classic Slow Cooker Bread Pudding Recipe

Ingredients:

6 cups of cubed day-old bread (brioche, challah, or French bread)
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup raisins or chopped dried fruit (optional)
Butter (to grease the slow cooker)

Instructions:

Prepare the slow cooker: Grease the insert generously with butter.
Make the custard: Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
Combine bread and custard: Add bread cubes and stir to coat evenly. Let it soak for 10–15 minutes.
Transfer to slow cooker: Pour the mixture into the greased insert. Add raisins if using.
Cook: Cover and cook on low for 2.5 to 3.5 hours, or until the center is set but slightly wobbly.

Cooking Temperature and Time Guidelines

Whole Bread Pudding in Slow Cooker

Low setting: 2.5 to 3.5 hours
High setting: 1.5 to 2 hours
Internal temperature: Should reach 160°F (71°C) to ensure eggs are cooked safely.

Individual Portions in Slow Cooker

Use ramekins placed inside the cooker with a little water at the bottom for steaming.
Cook time: 1.5 to 2 hours on low
Check doneness with a toothpick or thermometer.

Spice and Flavor Guide

Classic Spices

Cinnamon
Nutmeg
Allspice
Vanilla extract

Unique Additions

Cardamom (for an exotic twist)
Orange zest
Bourbon or rum (a splash for depth)

I often mix and match based on the season—warm spices in winter, citrus notes in spring.

Nutritional Information

A typical serving (about 1 cup) of classic bread pudding contains:

Calories: ~300–400 kcal
Fat: 15–20g
Protein: 6–8g
Carbs: 40–50g

Richer versions with cream and sugar are more calorie-dense, so be mindful when serving.

Making a Healthier, Diet-Friendly Version

Ingredients for Light Bread Pudding:

Use skim milk or almond milk
Swap sugar for stevia or erythritol
Use whole-grain or low-calorie bread
Skip the heavy cream

Method:

Follow the same instructions but reduce the cook time slightly if using less dense bread.
I like adding chopped apples or pears for natural sweetness.

First Courses Featuring Bread Pudding

You can start your meal with a savory bread pudding. Here’s how I do it:

Savory Base:

Omit sugar and vanilla.
Add sautéed vegetables like spinach, mushrooms, onions.
Include cheese (cheddar, gruyère, or feta) and cooked meats (bacon, sausage).

Serve warm as a starter—perfect for brunch or a dinner party

Main Dishes from Bread Pudding

Savory bread puddings work beautifully as a main:

Examples:

Herb & Goat Cheese Bread Pudding
Smoked Salmon & Dill Pudding
Chorizo & Roasted Pepper Bread Pudding

I often serve it with a simple salad for a comforting yet elegant meal.

Methods of Cooking Beyond the Slow Cooker

Microwave

Place mixture in a microwave-safe dish.
Cover loosely and cook on medium power for 6–8 minutes.
Not ideal for large batches, but fine for single servings.

Pressure Cooker / Multicooker

Use the “slow cook” function for the traditional method.
Or “steam” setting with ramekins and a water bath.
Cook 20–25 minutes under pressure.

Skillet (Pan-Fried)

Use precooked, cooled bread pudding slices.
Pan-fry in butter until golden and crisp—great for breakfast.

Oven

Bake at 350°F (175°C) in a greased dish for 45–50 minutes.
Use a water bath for even cooking.

Clay Pots or Casserole Dishes

Clay or ceramic pots retain moisture beautifully.
Slow bake at 325°F (160°C) for 1 hour.

Creative Variations

Chocolate Bread Pudding

Add cocoa powder and chocolate chips.
Serve with vanilla or mint whipped cream.

Tropical Pudding

Use coconut milk, pineapple chunks, and toasted coconut.

Pumpkin Spice

Add canned pumpkin, pumpkin pie spice, and a brown sugar topping.

Storage and Reheating Tips

Fridge: Store for up to 4 days in an airtight container.
Freezer: Freeze slices for up to 2 months. Wrap individually.
Reheat: Microwave in short bursts, or cover with foil and warm in oven at 300°F (150°C) for 15 minutes.

Common Mistakes and How to Avoid Them

Soggy Texture

Solution: Use day-old or slightly toasted bread to prevent mushiness.

Undercooked Center

Solution: Always check the center with a thermometer or knife.

Bland Flavor

Solution: Don’t skimp on spices and salt; bland custard = bland pudding.

Frequently Asked Questions (FAQ)

What type of bread works best?

I always recommend using brioche, challah, or French bread—they’re absorbent yet sturdy. I’ve tried soft sandwich bread, but it turns too mushy unless it’s slightly stale or toasted.

Can I make bread pudding ahead of time?

Yes, and I often do! Prepare the mixture the night before, refrigerate, and cook in the morning. It enhances the flavor and saves time. Just remember to let it come to room temperature before cooking.

How can I make it extra crispy on top?

I’ve found that sprinkling a mix of sugar and butter on top before the last 30 minutes of cooking gives it a wonderful crust. You can even broil it briefly in the oven if using an oven-safe slow cooker insert.

Is bread pudding only for dessert?

Absolutely not! I regularly make savory versions that serve as appetizers or mains. Just remove the sugar and vanilla and add cheese, herbs, and cooked vegetables or meats.

Can I cook it faster?

You can crank up the heat, but I don’t recommend it. I’ve tried cooking it on high, and while it works, the texture isn’t as silky. Low and slow gives the best results every time.

How do I know when bread pudding is done?

I always test the center with a knife or instant-read thermometer—it should come out clean or read about 160°F (71°C). The edges should be firm, and the center just slightly wobbly.

Can I use non-dairy milk?

Yes, I’ve had great results with almond milk, oat milk, and coconut milk. Just keep in mind that coconut milk adds sweetness, so I usually reduce the sugar a bit when using it.

What’s the best way to reheat leftovers?

Personally, I prefer reheating in the oven at 300°F (150°C), covered with foil. It keeps the texture intact. If I’m in a hurry, I microwave it in 30-second bursts with a splash of milk to keep it moist.

Can I freeze bread pudding?

Yes. I slice it into portions, wrap each tightly in plastic and foil, and freeze. To reheat, I thaw it overnight and warm it in the oven. The texture holds up well if it was fully cooked before freezing.

How do I prevent the bottom from burning in the slow cooker?

Great question. I always butter the insert generously and sometimes lay down a piece of parchment paper. In long cooks, I check occasionally to make sure it’s not drying out or scorching.

What’s the difference between slow cooker and oven-baked bread pudding?

The slow cooker version stays incredibly moist and custardy. In contrast, oven-baked ones can develop a firmer crust. I prefer slow cooker when I want a softer, more “comfort food” texture.

Can I use gluten-free bread?

Yes, and I often do for clients with sensitivities. Choose a dense, good-quality gluten-free bread. I usually add an extra egg to help bind it, since gluten-free loaves tend to crumble more.

How do I make it more protein-rich?

I boost protein by adding egg whites, Greek yogurt, or even mixing in protein powder (vanilla-flavored works well in sweet versions). For savory puddings, I toss in lean meats or beans.

What can I serve with bread pudding?

For dessert versions, I like serving it with whipped cream, vanilla sauce, or a scoop of ice cream. For savory ones, a side salad or grilled vegetables make it a balanced meal.

Why is my bread pudding dry?

Dryness usually means too little custard or overcooking. I always make sure the bread is well-soaked and avoid lifting the lid too often during cooking. Also, using cream instead of milk helps keep it rich and moist.