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Crockpot Bread Pudding

Crockpot Bread Pudding Recipe | Vanilla Cinnamon Bread Pudding | Slow Cooker Dessert Recipe

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This very easy Crockpot Bread Pudding recipe looks and tastes like you worked all day. Regular raisins can be used in place of golden raisins if you prefer. You can also add more cinnamon if you like.

Simple Bread Pudding Recipe

Recently I shared a recipe for New Orleans Bread Pudding with either Whiskey sauce or Bourbon sauce – a regional take for Mardis Gras.

Crockpot Bread Pudding
This is an old fashion bread pudding recipe that’s been updated as an easy crockpot dessert. We love our bread pudding here in New England, especially when we’re snowed in! Bread pudding was also one of MY grandmother’s favorite frugal desserts. A Depression dessert, nothing was wasted, and often stale bread was used and turned into yummy desserts.

This bread pudding cooks in a water bath, very similar to my homemade Macaroni and Cheese recipe. Both set up firmly and very nicely.

Serve with a simple Hard Sauce.

Be sure to Check out my Pumpkin Bread Pudding recipe too!

Clean-Up is easy with my crochet handmade dish cloths that I have for sale in my Moomettes Crochet shop!

Crochet Handmade Dish Cloths Beige

Crockpot Vanilla Cinnamon Bread Pudding

Cook Time: 2 hours, 30 minutes

Serves 6

Crockpot Vanilla Cinnamon Bread Pudding

This very easy Crockpot Bread Pudding recipe looks and tastes like you worked all day. Regular raisins can be used in place of golden raisins if you prefer. You can also add more cinnamon if you like.

Ingredients

  • 2 tbsp unsalted butter, melted and divided
  • 6 slices of white bread cut into 1/2 inch cubes
  • 1/2 C golden raisins
  • 1 C of milk
  • 1 (15 oz.) container ricotta cheese
  • 1 C sour cream
  • 2 eggs
  • 1/2 C sugar
  • 1 tsp grated lemon zest
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions

  1. Coat a 1 1/2 qt. souffle dish with 1 tbsp of the melted butter.
  2. Place the bread cubes into the soufflé dish.
  3. Sprinkle the raisins in with the bread.
  4. Pour the milk over the top and stir to coat the bread well.
  5. Stir together the ricotta cheese and sour cream in a mixing bowl.
  6. Add the eggs and mix until the eggs are blended in well.
  7. Sprinkle in the sugar and lemon zest.
  8. Add the extract and mix until all the ingredients are blended together well.
  9. Pour the mixture over the bread and gently stir until combined.
  10. Drizzle the remaining butter of the mixture.
  11. Sprinkle the cinnamon over the top.
  12. Cover the souffle dish tightly with foil and place in the bottom of the slow cooker.
  13. Add enough boiling water to the slow cooker to go 1 inch up the side of the soufflé dish.
  14. Lay a dish towel over the top of the slow cooker then place on the lid.
  15. Cook on the high setting for 2 1/2 hours or until the internal temperature on an instant read thermometer reaches 140 degrees.
  16. Remove the soufflé dish from the slow cooker and allow standing 20 minutes before serving.
http://frugalnewenglandkitchen.com/crockpot-bread-pudding-recipe-vanilla-cinnamon-bread-pudding-slow-cooker-dessert-recipe/

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About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.