To Die For Bread Pudding Slow Cooker

Oh my! This bread pudding slow cooker recipe is the absolute best bread pudding I have ever tasted on this side of heaven.

However, I can’t take credit for this one because my husband was the chef this weekend.

I was looking for a slow cooker recipe for bread pudding. I couldn’t find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.

This recipe for Bread Pudding is one of the most unlikely of the bunch. Gluten-free bread pudding made in a slow cooker? It sounds insane, but the slow cooker makes perfect sense. The slow cooking gives the milk enough time to really soak into the bread, leaving it creamy and infused with vanilla and cinnamon, and the external heat gives the pudding a nicely browned crust. Of course, there is the added bonus of making a dessert that will be ready to eat by the time you get home from work, and who doesn’t like the sound of that?

So when you do practice slowing down around a meal, might as well practice it with this pumpkin bread pudding. Because believe me, you’re going to want to savor every last morsel on your plate. I made a pumpkin bread pudding recipe years and years ago for Thanksgiving but didn’t have a recipe of my own to reference. When I was thinking about Thanksgiving recipes for the blog this year, I couldn’t stop thinking about the time I made that pumpkin bread pudding and how I wanted to bring it back this year.

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3 large eggs
1/2 c of light brown sugar, packed
1 t of nutmeg, ground
1 c of heavy cream
1 c of milk
1 1/4 t of vanilla extract
1/4 c of butter, melted
1/2 c of raisins
1/2 c of butterscotch chips
1/2 c pecans
2 T of cinnamon
20 slices of wheat bread, 1 inch cubed
1/3 c heavy cream
1 c sugar
1/2 c of butter
1.5 T of rum (or other favorite liquor)


Spray slow cooker with cooking spray
Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
Stir in milk, heavy cream, vanilla, and butter
Add bread cubes until moistened
Fold in butterscotch chips, raisins and pecans
Cook on low for 2 hours or until center is firm
Cover and let stand for 30 minutes
Serve warm with glaze or whipping cream
For Glaze, optional
Melt all ingredients except for rum, do not boil
Add rum
Pour over bread pudding slow cooker recipe