Crock Pot Bread Pudding
A tasty, classic dessert, this Crock Pot Bread Pudding is made with bread, cream and spices that all blend perfectly together and topped with a warm vanilla sauce!
Ingredients
- 8 cups day-old French bread, (cut into 1/2 inch cubes)
- ¾ cup raisins ((optional))
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs, (well beaten)
- ½ cup granulated sugar
- ¼ cup light brown sugar, (packed)
- ¼ cup (1/2 stick) salted butter, (melted)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup salted butter
- ⅓ cup heavy cream
- ¼ cup milk
- 1 tablespoon vanilla extract
Directions
- 1
Spray an oval 6-quart slow cooker with cooking spray.
- 2
Add the bread cubes and raisins to the crock pot.
- 3
In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.
- 4
Pour the liquid mixture into the crock pot. Stir until the bread is coated. Let sit for 20 minutes.
- 5
Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ - 3 hours, until a knife inserted into the center comes out clean.
- 6
When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.
- 7
Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla extract.
- 8
Slice the bread pudding and serve with the warm vanilla sauce on top.