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Crockpot Bread Pudding in a rustic bowl topped with whipped cream and powdered sugar, with warm tones.

Crockpot Bread Pudding

Crockpot Bread Pudding isn't just a dessert — it's your new go-to for effortless sweet comfort food. This easy recipe delivers warm, creamy, and perfectly spiced bread pudding with just 20 minutes of prep and a magical 3-hour hands-off cooking time in your slow cooker.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 loaf bread cubed into 8 cups
  • 2 cups heavy cream
  • 4 eggs
  • ¼ cup melted butter
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar

Method
 

  1. Preheat your slow cooker to the high setting and give it a light coating of nonstick spray.
  2. Add the cubed bread to a large mixing bowl and set it aside.
  3. In a separate bowl, whisk together the heavy cream, eggs, melted butter, cinnamon, nutmeg, vanilla, and sugar until smooth.
  4. Pour the custard mixture over the bread cubes and gently stir until the bread is fully coated.
  5. Transfer the bread mixture into the prepared slow cooker, spreading it out evenly.
  6. Reduce the slow cooker heat to low and cover. Cook for 3 hours, or until a knife inserted in the center comes out clean.
  7. Serve warm with whipped cream, ice cream, or your favorite topping!

Notes

Don't skip the spray. Nonstick spray saves you from scrubbing later — trust me, it's worth it.