The following slow cooker bread pudding recipe makes for a sumptuous and indulgent dessert that will not only have your house whirling in comforting aromas but also impress a crowd. And, it’s so easy to make!
Bread pudding can be traced back to the early 11th century, when frugal cooks were looking for ways to use leftover, stale bread. In 13th century England, bread pudding was a dish of the lower class and thus dubbed the “poor man’s pudding.” Today, it’s a comfort dish enjoyed by cultures and classes across the world. In my kitchen, it’s a rare occasion, but a worthy one at that.
Bread pudding is usually comprised of stale bread, milk, eggs, sugar or syrup, dried fruit, and spices. It’s not exactly the lightest of dessert dishes, but can (and, imho, should) be enjoyed occasionally. It uses up stale bread that you’d otherwise waste and hits the spot in ways you didn’t know you needed. And because anything baked long and slow ends up tasting better, this slow cooker bread pudding recipe is sure to wow your senses. Enjoy it with a side scoop of vanilla ice cream or a dollop of whipped cream.
Slow Cooker Bread Pudding Recipe
For the bread pudding
From the Organic Authority Files
- 10 cups bite-sized-cut pieces of bread, stale or left at room temperature overnight
- 1 cup sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup raisins
- 1 apple, grated
- 7 eggs, beaten
- 3 cups milk
- 1 tablespoon vanilla extract
For the spiced rum sauce
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ½ cup whipping cream
- 2 tablespoon spiced rum or dark rum
- ½ teaspoon ground cinnamon
For the bread pudding, place the stale bread cubes into a lightly greased slow cooker. In a large bowl, whisk together the sugar, cinnamon, nutmeg, raisin, apple, eggs, milk, and vanilla extract. Pour the mixture evenly over the bread and push the bread down so that the bread completely soaks up the liquid. Let sit or 20 to 30 minutes before covering the slow cooker, turning the heat to high, and letting the bread pudding bake for three hours.
Meanwhile, prepare the spiced rum sauce. In a medium saucepan over medium heat, add the brown sugar and butter and stir them until the butter has melted. Add in the cream, rum, and cinnamon. Bring the mixture to a simmer and let simmer for five minutes. The sauce will reduce in volume and become thick and smooth.
Serve the bread pudding with the rum sauce and add the ice cream or whip cream if you like.