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Crockpot Old-Fashioned Bread Pudding

User Rating 3 Star Rating (1 Review)


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  • 2 eggs, slightly beaten
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups 1-inch bread cubes
  • 1/2 cup brown sugar
  • 1/2 cup raisins or chopped dates


In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.
Makes 4 to 6 servings.

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User Reviews

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 3 out of 5
Rather soggy, Member Wiccanchef

This recipe sounded great and easy. It is easy to prep but there is just too much milk in this. I had to put it in the oven to set. I baked/steamed in the crock-pot for 3 hrs (an hour longer than called for) and the bottom of it never set. I love bread pudding but I think the milk needs cut back in this one or wrap/cover the top of the bread pudding so that the moisture from the crockpot itself does not enter the bread. I have it baking in the oven now to firm up a bit. I might try modifying this to about 1.5 cups of milk and doing it again but will not make again as the recipe states. If you don't mind really soggy bread pudding, then the flavor is wonderful and you should love this, but I like mine more firm.

3 out of 4 people found this helpful.

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