Description
A rich, custard-based bread pudding made in the slow cooker for a perfectly creamy texture and effortless preparation.
Ingredients
Scale
- 6 cups Challah bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
Instructions
- Grease the inside of the slow cooker with melted butter.
- Place the Challah bread cubes into the slow cooker and distribute them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the bread cubes, pressing down gently to ensure all pieces are soaked.
- Let the mixture sit for 15 minutes to allow the bread to hydrate.
- Cover with the lid and cook on LOW for 3 to 4 hours until the pudding is set but still slightly wobbly in the center.
- Let the pudding rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American