Slow Cooker Eggnog Bread Pudding

Bread pudding, of any kind, is one of my favorite desserts. I love it warm, with a drizzle of heavy cream or chocolate or caramel.

This recipe is one that I take to potluck events, and always get asked for the recipe. It’s simple!

Slow Cooker Eggnog Bread Pudding

3 eggs
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp. cinnamon
3/4 cups white sugar
1/2 cup brown sugar
4 cups cubed bread, white or wheat (I leave the crusts on, but some people cut them off. Totally up to you)
1 cup raisins, or dried cranberries or dried blueberries or dried apple pieces

Put eggs, milks, cinnamon and sugars into large bowl and bead with wire whisk until well blended. Add bread and stir until bread is soaked. Stir in raisins and pour into a slower cooker that has been coated with butter. Turn heat on high for 2 hours, reduce to low heat and cook for 1 1/2 to 2 hours or until a knife comes out clean when inserted into the middle of pudding.

Good warm or cold.

(pictures coming this afternoon after mine is done)

Go make this today!!!

  • Stacey

    This looks so yummy! How many servings does it make?

    • Hi Stacy,

      I don’t really know how many servings this would make. I’m guessing roughly 12-14. Could be more or less depending on how much you scoop out for a serving. I love this bread pudding, so I serve large portions.

      Sorry I don’t have a better answer for you!

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