Best (and Easiest) Slow Cooker Bread Pudding Ever

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


  1. Coat crock-pot with nonstick cooking spray. Add bread.
  2. 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.
  3. Cool before serving. Garnish with strawberries, blueberries or mint leaves if desired.

Leave a Reply