This bread pudding might be the easiest (and most delicious) thing you’ve ever made. I usually make it at Thanksgiving for dessert and on Christmas morning as a special treat. The smell of it alone makes everything more festive.
I’ve been making it for about a decade and adapted it from a random Barnes & Nobel crockpot recipe book I bought 10 years ago with no author.
Prep Time: 10 minutes (if even that)
Cook Time: 4-4.5 hours on low, 3 hours on high
6 cups bread, preferably dense peasant-style or sourdough, cut into 3/4 to 1-inch cubes
6 large eggs, beaten
1 3/4 cups milk (I use almond milk.)
1 teaspoon vanilla
1 1/2 cups packed light brown sugar (I sometimes only do 1 cup.)
1 1/2 teaspoons ground cinnamon
- Coat crock-pot with nonstick cooking spray. Add bread.
- Whisk together eggs, milk, vanilla, brown sugar and cinnamon in separate bowl. Pour mixture over bread. Toss to blend. Cover, cook on low 4-4.5 hours or on high 3 hours.
- Cool before serving. Garnish with strawberries, blueberries or mint leaves if desired.