Bread pudding is a traditional and hearty British dessert. Layers of bread and fruit are soaked in a creamy custard with a hint of mixed spice then baked just long enough to set underneath and brown on the top. It’s sweet, indulgent and extremely satisfying! This recipe for Crockpot bread pudding is an easy ‘throw it in the pot’ recipe with delicious results.
Bread and butter pudding is something that brings a rush of nostalgia every time I eat it. The smell of it cooking fills the kitchen with such an amazing homely aroma from the fruit and spices. Instant memories of lazy Sunday afternoons!
What makes a good Crockpot bread pudding?
A good bread pudding should be soft and squishy underneath where the bread has soaked up all of the custard.
It should also have a lovely crispy layer on top where the edges of the bread have toasted and the sugar has slightly crystallised. Just a hint of spice creates that amazing aroma.
Getting these things right makes for a truly delicious pudding! What’s great is that this can all be achieved in the slow cooker with very little effort.
Why make Bread Pudding in the Slow Cooker?
Three amazing things about making bread pudding in the slow cooker:
- It’s simple to make, no stirring over the stove or baking involved. Literally a little mixing to make the custard then then throw everything in the pot and wait.
- It’s made up of ingredients you’ll definitely have in the cupboard, and is a perfect way to use up slightly old bread.
- It’s not just a dessert, why not serve it up with some fresh fruit and syrup for an indulgent breakfast?
Ingredients in Bread Pudding
All you will need is :
- Bread (I opt for thick cut white bread)
- Cream (substitute with a little more milk if you want a lighter option!)
- Mixed Spice (I used Bart Mixed Spice which is a blend of Coriander, Cinnamon, Dill Seed, Ginger, Caraway, Orange Peel, Cloves and Nutmeg)
- Sultanas (or if you have raisins, currents or even mixed dried fruit in the cupboard these will also work)
More Slow Cooker Desserts
Crockpots are great for making desserts, try some of these tasty treats:
How to make a Crockpot Bread Pudding
Making a bread pudding in the slow cooker is ridiculously easy.
Start by cutting buttered white bread into squares and layering them into a greased slow cooker pot. Scatter in the sultanas so they’re evenly distributed through the layers.
Next, mix the egg, milk, cream, sugar and butter in a bowl, ensuring the eggs are beaten well. Stir in the mixed spice.
Pour the custard mixture on top of the bread in the pot. Ensure every piece is soaked – this will really help it meld together and create that squishy centre.
However, the custard should not completely submerge the bread during cooking – like in the picture. Sprinkle over a little more sugar, turn on the slow cooker, and wait!
The result will be a beautiful golden pudding! The edges will be lightly browned and coming away from the sides of the pot.
To further crisp up the top before serving, place each piece you cut under a medium grill for a one to two minutes.
Traditionally bread pudding is made with stale bread, so don’t be afraid to use it if you have it.
Yes, it’ll keep in the fridge for up to three days. We like to warm it through before serving.
Bread pudding is best served warm, straight from the slow cooker!
Cream, ice cream or custard all go beautifully with bread and butter pudding. For a lighter option drizzle with a little syrup or honey and serve it with berries. It’s also delicious on its own!
Crockpot Bread Pudding
- 8 slices white bread – thick sliced works best
- 70 g butter
- 60 g sugar
- 60 g sultanas
- 450 ml milk
- 250 ml double cream – substitute with milk for a lighter option
- 3 eggs – or 2 if using large eggs
- 3 tsp mixed spice
- Lightly grease the inside of the slow cooker pot with some of the softened butter until about half way up the sides.
- Butter both sides of the slices of bread and then cut each slice into six pieces. Roughly layer these in the slow cooker pot, sprinkling the sultanas throughout as you make up the layers.
- In a bowl, whisk the eggs and add 50 grams of the sugar, beating continuously. Add the milk, cream and mixed spice and stir well. Pour the custard mixture over the bread in the pot ensuring that all the pieces are soaked. The top layer of the pudding should not be entirely submerged. Sprinkle the remaining sugar over the top of the pudding.
- Place a clean tea towel under the lid of the pot to absorb any excess moisture, then cook for 3½ hours on low, or 2 hours on high.
- When it's cooked through the pudding will have set and the edges will be starting to brown and shrink away from the sides of the pot. To brown the top of the pudding, transfer to a grill pan and place under a medium grill for 1 to 2 minutes.