Whipping up a batch of bread pudding doesnt get easier than this!
The slow cooker creates a smooth and custardy texture.
In the mood for some sweet and gooey bread pudding?
Jessica Gavin
Its the ultimate comfort food, often enjoyed when dining out as a way to end a meal.
I have good news!
Bread pudding, usuallybaked in the oven, is a cinch to make at home using a slow cooker.
Jessica Gavin
Making caramel sauce from scratch is so simple.
Youll want to generously drizzle it on top of the pudding (and everything else).
What Is Bread Pudding?
Jessica Gavin
Bread pudding is a combination of bread, custard, and spices.
It can be sweet or savory, but I like it sweet.
Leftover or stale bread is used as the base of bread pudding to soak up the creamy custard.
Jessica Gavin
It transforms bland loaves into a rich, sweet, and spiced dessert.
I simplified it for this version by using my slow cooker.
How Do You Make Bread Pudding in the Slow Cooker?
Jessica Gavin
The process only takes about 30 minutes.
This results in a creamy, rather than mushy, texture for the finished product.
I add in a cup ofripe, mashed bananas; it adds a wonderful fruity flavor to the pudding.
Jessica Gavin
The bread and custard are then soaked for at least an hour before cooking.
What Is the Best Bread for Bread Pudding?
I recommend using brioche for bread pudding.
Jessica Gavin
Abrioche loafor burger buns work great.
Challah is a fabulous substitute; both are easy to find at most grocery stores.
I usually purchase my bread from Trader Joe’s for this recipe.
Jessica Gavin
Do you’re gonna wanna Refrigerate Bread Pudding?
Keep the ceramic slow cooker insert in the refrigerator while the bread soaks in the custard.
Tips for Great Caramel Sauce
One of my favorite easy-to-whip-up sauces is caramel.
Jessica Gavin
It only takes about 15 minutes to make!
The rich toffee flavor elevates the sweetness of the bananas and spices in this bread pudding.
I even add a little more cinnamon and salt toward the end to make this caramel sauce next-level delicious!
Jessica Gavin
If you want to try some variations to your bread pudding, Ive offered some adaptations below.
Easy ways to switch up this banana bread recipe:
Perfect for a Party!
Its a perfect dinner party dessert.
Jessica Gavin
It takes 2 1/2 to 3 1/2 hours on high for this to cook.
Start cooking this about 90 minutes before you begin to prepare for dinner.
The bread pudding will cook while youre enjoying a long leisurely dinner with friends.
Jessica Gavin
When youre about to wrap up your meal, dessert will be hot and ready!
Make-Ahead Tips for Bread Pudding
This recipe is great for making ahead of time!
Make the caramel sauce up to one week in advance.
Cool it to room temperature before storing it in an airtight jar or container in your refrigerator.
Reheat it in a microwave safe bowl in 15-second intervals, stirring in between.
Looking for More Great Recipes?
Grease the inside of a 6-quart slow cooker with the softened butter.
Spread the bread cubes in a single layer on a large sheet pan or two smaller pans.
Bake for 20 minutes, stirring halfway through toasting.
The bread should be lightly golden, dry, and crisp.
Remove the bread cubes from the oven and let them cool for 10 minutes.
Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.
In a medium bowl, whisk the eggs.
Pour the custard mixture over bread.
Press the bread into the liquid to submerge.
Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.
Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
It will shrink slightly once the heat is turned off.
The center of the casserole should be above 175F when tested with a thermometer.
In a medium high-sided saucepan add the sugar and water.
Set the pan over medium-low heat and let the sugar dissolve without stirring.
This should take about 3 to 5 minutes.
(If you see sugar granules on the sides of the pan.
Once the sugar has dissolved completely, increase the heat to high and bring sugar to a low boil.
This should take about 5 to 7 minutes.
If your sugar boils rapidly, reduce the heat to medium high.
Remove the caramel from the heat.
Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream.
Whisk in the butter, cinnamon, and salt until smooth.
(you might store the sauce in an airtight container for up to one week in the refrigerator.)
Allow the casserole to rest for at least 15 minutes before serving.
Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.
