25+ Delicious Crockpot Bread Pudding Recipes For The Whole Family

Bread pudding has long been a beloved dessert, cherished for its comforting, custardy goodness and the endless variations it offers.

But what if you could take the ease and convenience of a slow cooker and apply it to this classic dish?

Enter: Crockpot Bread Pudding! With the slow cooker, you can prepare a variety of delicious bread puddings without the need to fuss over the oven.

Whether you’re looking for warm cinnamon spice, tropical coconut flavors, or chocolatey decadence, these Crockpot bread pudding recipes are sure to hit the spot.

Perfect for breakfast, brunch, dessert, or holiday gatherings, each of these recipes is easy to make, cozy, and oh-so-satisfying.

In this list, you’ll find 25+ mouth-watering Crockpot bread pudding recipes that cater to every craving and season.

From fruity twists to rich and indulgent options, there’s something for everyone.

So grab your Crockpot, get ready to enjoy delicious aromas filling your kitchen, and dive into this roundup of irresistible bread pudding recipes!

25+ Delicious Crockpot Bread Pudding Recipes For The Whole Family

With these 25+ Crockpot bread pudding recipes, you’re set for endless inspiration to make delicious, comforting desserts effortlessly.

Whether it’s a family gathering, a holiday treat, or a cozy breakfast, bread pudding made in the Crockpot adds warmth and ease to the experience.

Each recipe offers a unique twist on this traditional dessert, from fruit-filled variations to rich, chocolatey indulgences.

So, the next time you’re craving something sweet and satisfying, let your Crockpot do the work with one of these delicious bread puddings.

With the simplicity of slow cooking, you can enjoy a warm, homemade dessert that’s as comforting to make as it is to eat.

Classic Crockpot Cinnamon Raisin Bread Pudding

This Classic Crockpot Cinnamon Raisin Bread Pudding combines the comforting flavors of cinnamon, plump raisins, and creamy custard for a timeless dessert. Prepared entirely in the slow cooker, this recipe is perfect for achieving a soft, rich texture with minimal effort. Perfect for cozy gatherings or a sweet breakfast treat, this cinnamon-raisin twist on traditional bread pudding is sure to please!

Ingredients:

• 1 loaf of day-old cinnamon raisin bread, cubed
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins (optional)
• Butter for greasing

Instructions:

1. Grease the inside of the crockpot with butter to prevent sticking.
2. Add the cubed cinnamon raisin bread to the crockpot. Sprinkle in additional raisins if desired.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
4. Pour the mixture over the bread cubes, pressing down lightly to ensure the bread absorbs the custard.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and the edges start to brown slightly.
6. Serve warm with a drizzle of caramel sauce or a dollop of whipped cream.

This crockpot cinnamon raisin bread pudding brings a nostalgic touch with its warming flavors of cinnamon and raisins, all made easy in the slow cooker. Serve it as a cozy dessert, or even a special breakfast, and enjoy a dish that’s both simple and satisfying. Every spoonful is a comforting bite of rich, custardy goodness that’s perfect for the whole family!

Crockpot Chocolate Chip Banana Bread Pudding

Crockpot Chocolate Chip Banana Bread Pudding is a decadent treat that combines the flavors of ripe bananas, gooey chocolate, and warm bread pudding. Ideal for chocolate lovers, this recipe takes advantage of the crockpot’s slow, gentle heat to create a soft, melt-in-your-mouth dessert. It’s perfect for potlucks, family gatherings, or any occasion where you want a dessert that’s both simple and indulgent.

Ingredients:

• 1 loaf of day-old banana bread, cubed
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 2 ripe bananas, sliced
• Butter for greasing

Instructions:

1. Grease the crockpot with butter, ensuring the entire surface is coated.
2. Add the cubed banana bread and sliced bananas into the crockpot. Sprinkle the chocolate chips evenly on top.
3. In a bowl, whisk together the eggs, milk, heavy cream, brown sugar, and vanilla extract until smooth.
4. Pour the custard mixture over the bread, pressing down lightly so that all the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the pudding is set and the edges are slightly crispy.
6. Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

This crockpot chocolate chip banana bread pudding is an indulgent, crowd-pleasing dessert with a deliciously rich and chocolaty flavor. The combination of banana bread, chocolate, and custard creates an unforgettable treat that’s soft, gooey, and incredibly satisfying. Ideal for chocoholics and banana lovers alike, this dish is a hit for all ages!

Apple Cinnamon Crockpot Bread Pudding

Apple Cinnamon Crockpot Bread Pudding is a delightful dessert that features the warm, comforting flavors of apples, cinnamon, and bread pudding. With chunks of sweet apples and a hint of cinnamon spice, this dish makes a cozy treat that’s perfect for autumn or winter. The slow cooker brings out the natural sweetness of the apples, making this dessert irresistibly fragrant and tender.

Ingredients:

• 1 loaf of day-old French bread, cubed
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 cups diced apples (such as Granny Smith or Honeycrisp)
• Butter for greasing

Instructions:

1. Grease the inside of the crockpot with butter.
2. Add the cubed bread and diced apples to the crockpot, mixing them together lightly.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
4. Pour the custard mixture over the bread and apples, pressing down slightly to ensure it’s evenly soaked.
5. Cover and cook on low for 3-4 hours, or until the pudding is set and the edges turn golden brown.
6. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Apple Cinnamon Crockpot Bread Pudding is a heartwarming dessert that fills the house with the delicious aroma of baked apples and cinnamon. The slow cooker method ensures a tender texture with perfectly cooked apples in every bite. Perfect for family dinners, holiday gatherings, or simply a cozy treat, this apple cinnamon bread pudding is sure to become a seasonal favorite!

Crockpot Pumpkin Spice Bread Pudding

Crockpot Pumpkin Spice Bread Pudding is a fall-inspired dessert that’s perfect for those cooler months. With a warm, spiced flavor profile of pumpkin, cinnamon, nutmeg, and cloves, this dish brings all the classic pumpkin spice flavors into a rich, custardy pudding. Using a crockpot makes this dessert easy to prepare and ensures a perfectly soft texture with minimal effort. It’s ideal for holiday gatherings or simply for indulging in the cozy tastes of autumn!

Ingredients:

• 1 loaf of day-old brioche bread, cubed
• 1 can (15 oz) pumpkin puree
• 4 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Butter for greasing

Instructions:

1. Grease the crockpot with butter to prevent sticking.
2. Add the cubed brioche bread into the crockpot.
3. In a mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and cloves.
4. Pour the pumpkin mixture over the bread, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the pudding is set and slightly golden around the edges.
6. Serve warm with whipped cream or a drizzle of maple syrup.

This crockpot pumpkin spice bread pudding is the epitome of autumn comfort food. With every bite, you’ll experience the rich, spiced flavors of pumpkin, making it perfect for cozy nights or as a standout holiday dessert. The slow cooker makes it incredibly simple, yet the result is a luxurious and warming dessert that’ll satisfy every pumpkin spice lover!

Crockpot Caramel Apple Bread Pudding

Crockpot Caramel Apple Bread Pudding is a sweet, caramel-filled twist on a classic dessert. Combining chunks of tender apples, drizzles of rich caramel, and soft, custardy bread, this dessert is perfect for fall or winter gatherings. Using the slow cooker means minimal effort, allowing you to focus on enjoying this sweet treat with family and friends. With every bite of warm apple and caramel, it’s like a taste of autumn in dessert form!

Ingredients:

• 1 loaf of day-old challah bread, cubed
• 2 cups diced apples (such as Gala or Fuji)
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup caramel sauce, plus extra for serving
• Butter for greasing

Instructions:

1. Grease the crockpot with butter to prevent sticking.
2. Add the cubed bread and diced apples into the crockpot.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, and cinnamon.
4. Pour the mixture over the bread and apples, gently pressing down to ensure the bread absorbs the custard.
5. Drizzle the 1/4 cup of caramel sauce evenly over the top of the mixture.
6. Cover and cook on low for 3-4 hours, or until the bread pudding is set and golden around the edges.
7. Serve warm with an extra drizzle of caramel sauce or a scoop of vanilla ice cream.

This crockpot caramel apple bread pudding is a cozy, decadent dessert that’s ideal for apple lovers and those with a sweet tooth. The slow-cooked apples and caramel blend beautifully with the soft, custardy bread, creating a dessert that’s as comforting as it is delicious. Perfect for chilly nights or as a holiday treat, this caramel apple bread pudding is bound to impress!

Coconut Pineapple Crockpot Bread Pudding

Coconut Pineapple Crockpot Bread Pudding is a tropical twist on the traditional dessert. Combining coconut milk, shredded coconut, and chunks of pineapple, this pudding brings a refreshing, exotic flavor profile that’s perfect any time of year. The slow cooker method makes it easy to prepare and results in a tender, flavorful pudding with a hint of the tropics. It’s a unique dessert that’s bound to brighten up any dessert table!

Ingredients:

• 1 loaf of day-old Hawaiian sweet bread, cubed
• 1 can (14 oz) coconut milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded coconut
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed Hawaiian bread, pineapple, and shredded coconut to the crockpot.
3. In a bowl, whisk together the coconut milk, eggs, heavy cream, sugar, and vanilla extract until smooth.
4. Pour the coconut custard mixture over the bread, pressing down gently to ensure even absorption.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and golden around the edges.
6. Serve warm with a sprinkle of toasted coconut or a scoop of pineapple sorbet.

This coconut pineapple crockpot bread pudding is a delightful tropical-inspired dessert that brings a bit of sunshine to your table. The creamy coconut milk and juicy pineapple create a refreshing, unique flavor that’s perfect for anyone who loves a tropical twist. It’s an easy, crowd-pleasing dessert that’s sure to transport you to an island paradise, bite after delicious bite!

Crockpot White Chocolate Raspberry Bread Pudding

Crockpot White Chocolate Raspberry Bread Pudding is an elegant and decadent dessert with bursts of tangy raspberries and creamy white chocolate. This recipe elevates traditional bread pudding with a rich, velvety custard that’s perfectly balanced by the fruitiness of raspberries. Ideal for special occasions or a cozy treat, this dessert is a surefire way to impress family and friends without spending hours in the kitchen.

Ingredients:

• 1 loaf of day-old French bread, cubed
• 1 cup fresh or frozen raspberries
• 1/2 cup white chocolate chips
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread, raspberries, and white chocolate chips to the crockpot.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until well combined.
4. Pour the custard mixture over the bread, pressing down gently so that the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and slightly golden around the edges.
6. Serve warm with a drizzle of raspberry sauce or a dollop of whipped cream.

This white chocolate raspberry bread pudding is a deliciously creamy, fruity dessert that’s easy to prepare in the crockpot. The tartness of the raspberries complements the sweetness of the white chocolate, creating a balanced and irresistible treat. It’s perfect for impressing guests or simply indulging in a luxurious dessert at home!

Crockpot Maple Pecan Bread Pudding

Crockpot Maple Pecan Bread Pudding is a cozy, nutty dessert that’s perfect for fall and winter. With crunchy pecans, rich maple syrup, and soft, custardy bread, this pudding captures the comforting flavors of the season. The slow cooker’s gentle heat helps infuse the bread with a delicious maple aroma, making every bite warm and satisfying. It’s a fantastic dessert option for Thanksgiving or a festive gathering!

Ingredients:

• 1 loaf of day-old challah bread, cubed
• 1/2 cup chopped pecans
• 4 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed challah bread and chopped pecans to the crockpot, mixing them together lightly.
3. In a bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla extract, and cinnamon.
4. Pour the custard mixture over the bread and pecans, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and the edges turn golden brown.
6. Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream.

This crockpot maple pecan bread pudding is a comforting, rich dessert that’s full of warm flavors and textures. The maple syrup and pecans add a cozy, nutty touch to the creamy custard, making it perfect for cool weather or holiday gatherings. Each bite is a delicious blend of soft, crunchy, and sweet, ensuring this dessert becomes a new family favorite!

Crockpot Irish Cream Bread Pudding

Crockpot Irish Cream Bread Pudding offers a deliciously unique twist on classic bread pudding, featuring the smooth, creamy flavors of Irish cream liqueur. The liqueur adds a touch of warmth and richness to the custard, while the slow cooker method ensures the bread is perfectly tender. This dessert is a wonderful choice for a special occasion or when you want to treat yourself to something a little indulgent.

Ingredients:

• 1 loaf of day-old baguette, cubed
• 4 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup Irish cream liqueur
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Butter for greasing

Instructions:

1. Grease the crockpot with butter to prevent sticking.
2. Add the cubed baguette to the crockpot.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, Irish cream liqueur, sugar, vanilla extract, and cinnamon until smooth.
4. Pour the custard mixture over the bread cubes, pressing down lightly to ensure the bread absorbs the custard.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and the edges turn golden.
6. Serve warm with a drizzle of Irish cream or a dollop of whipped cream.

This Irish cream bread pudding is a rich, luxurious dessert that combines the warmth of Irish cream liqueur with creamy, custardy bread. The slow cooker makes it easy to prepare, allowing the flavors to meld beautifully. It’s perfect for celebrating a special occasion or as a cozy treat on a chilly night, offering a memorable and indulgent experience with every spoonful!

Crockpot Banana Nut Bread Pudding

Crockpot Banana Nut Bread Pudding is a delightful combination of classic banana bread flavors and the comforting texture of bread pudding. With ripe bananas, warm cinnamon, and crunchy walnuts, this dessert is both nostalgic and satisfying. Using a slow cooker makes it simple to prepare, and it fills the kitchen with the delicious aroma of banana and spices. It’s perfect for breakfast, brunch, or dessert, especially on cozy mornings or family gatherings.

Ingredients:

• 1 loaf of day-old brioche or challah bread, cubed
• 2 ripe bananas, mashed
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup chopped walnuts
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread and chopped walnuts to the crockpot.
3. In a bowl, whisk together the mashed bananas, eggs, milk, heavy cream, brown sugar, vanilla extract, and cinnamon.
4. Pour the banana mixture over the bread and walnuts, pressing down lightly to ensure the bread soaks up the custard.
5. Cover and cook on low for 3-4 hours, or until the pudding is set and golden around the edges.
6. Serve warm with whipped cream or a drizzle of maple syrup.

This banana nut bread pudding is a delicious and nostalgic treat that combines the best of banana bread and bread pudding. The slow-cooked custard, bananas, and walnuts make for a warm, flavorful dessert that’s perfect for breakfast or as a special treat. Every bite is like a warm hug, making this recipe a comforting choice for any occasion.

Crockpot Almond Joy Bread Pudding

Crockpot Almond Joy Bread Pudding is inspired by the classic candy bar, combining coconut, almonds, and chocolate for a rich and indulgent dessert. The slow cooker makes this dessert effortlessly delicious, with the chocolate melting into the custardy bread and the coconut adding a hint of tropical flavor. Perfect for chocoholics and fans of Almond Joy, this dessert is a fun twist on traditional bread pudding that’s sure to satisfy sweet cravings.

Ingredients:

• 1 loaf of day-old French bread, cubed
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips
• 1/3 cup sliced almonds
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread, shredded coconut, chocolate chips, and sliced almonds to the crockpot.
3. In a bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until smooth.
4. Pour the custard mixture over the bread and toppings, pressing down gently so the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and the edges are slightly golden.
6. Serve warm with a drizzle of chocolate sauce or a sprinkle of extra shredded coconut.

This Almond Joy-inspired bread pudding is a rich, chocolatey delight that’s as fun as it is tasty. With the flavors of coconut, almond, and chocolate, each bite feels like a mini celebration of the classic candy bar. It’s the perfect dessert for anyone who loves a sweet twist on bread pudding, bringing comfort and joy to any occasion.

Crockpot Lemon Blueberry Bread Pudding

Crockpot Lemon Blueberry Bread Pudding is a fresh, fruity dessert that brings a bright twist to classic bread pudding. The tartness of lemon and the sweetness of blueberries create a refreshing contrast that makes this dish perfect for spring and summer. The slow cooker allows the flavors to meld beautifully, and the result is a moist, flavorful pudding with a zesty lemon touch. It’s an ideal dessert for brunches, gatherings, or simply enjoying on a sunny day.

Ingredients:

• 1 loaf of day-old Italian bread, cubed
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread, blueberries, and lemon zest to the crockpot, mixing gently to combine.
3. In a bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until well combined.
4. Pour the custard mixture over the bread and blueberries, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and slightly golden around the edges.
6. Serve warm with a dusting of powdered sugar or a dollop of whipped cream.

This lemon blueberry bread pudding is a vibrant and refreshing take on a classic dessert, perfect for warm-weather gatherings or brunch. The combination of lemon and blueberries adds a tart, fruity flavor that complements the creamy custard, making each bite light and delightful. This dessert is an easy, crowd-pleasing option that will add a touch of sunshine to any meal.

Crockpot Spiced Apple Bread Pudding

Crockpot Spiced Apple Bread Pudding is a warm and comforting dessert, perfect for fall and winter. This recipe brings together tender apples, fragrant cinnamon, and nutmeg, creating a deliciously spiced custard that’s rich and creamy. Using a slow cooker allows the flavors to meld, resulting in a pudding with a soft, custardy texture and the delightful aroma of spiced apples. Ideal for holiday gatherings or a cozy dessert on a chilly night.

Ingredients:

• 1 loaf of day-old sourdough or French bread, cubed
• 2 apples, peeled, cored, and diced
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread and diced apples to the crockpot, stirring to combine.
3. In a bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
4. Pour the custard mixture over the bread and apples, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and golden around the edges.
6. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

This spiced apple bread pudding is the perfect dessert to enjoy on a crisp autumn day. The combination of warm spices and sweet apples makes each bite a comforting and flavorful experience. It’s a simple, crowd-pleasing recipe that’s ideal for family gatherings or simply enjoying a quiet evening at home.

Crockpot Coconut Pineapple Bread Pudding

Crockpot Coconut Pineapple Bread Pudding is a tropical twist on the classic dessert, bringing the flavors of coconut and pineapple together in a creamy, custardy dish. This recipe is inspired by tropical flavors, with coconut milk creating a rich, velvety texture and pineapple adding a burst of sweetness. Perfect for warm-weather occasions or whenever you’re in the mood for a taste of the tropics, this dessert is a unique and refreshing choice.

Ingredients:

• 1 loaf of day-old Hawaiian sweet bread, cubed
• 1/2 cup shredded coconut
• 1 cup diced pineapple (fresh or canned)
• 3 large eggs
• 1 cup coconut milk
• 1 cup milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread, shredded coconut, and diced pineapple to the crockpot, mixing gently to combine.
3. In a bowl, whisk together the eggs, coconut milk, milk, sugar, and vanilla extract until well blended.
4. Pour the custard mixture over the bread and fruit, pressing down lightly to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and slightly golden around the edges.
6. Serve warm with a sprinkle of extra coconut or a dollop of whipped cream.

This coconut pineapple bread pudding brings a taste of the tropics to your table, making it a refreshing dessert option. The coconut milk and pineapple pair perfectly to create a creamy, tropical dessert that’s both unique and comforting. It’s a wonderful recipe for any occasion, especially when you’re craving something a little exotic.

Crockpot Chocolate Chip Bread Pudding

Crockpot Chocolate Chip Bread Pudding is a rich and decadent dessert that’s a chocolate lover’s dream. The chocolate chips melt into the custard as it cooks, creating a soft, gooey pudding with a chocolatey twist. This recipe is easy to prepare in the slow cooker, allowing the bread to absorb all the creamy goodness while the chocolate provides pockets of sweetness. It’s perfect for a cozy night in or a simple yet indulgent dessert.

Ingredients:

• 1 loaf of day-old challah or brioche bread, cubed
• 1/2 cup chocolate chips
• 3 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• Butter for greasing

Instructions:

1. Grease the crockpot with butter.
2. Add the cubed bread and chocolate chips to the crockpot.
3. In a bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until smooth.
4. Pour the custard mixture over the bread and chocolate chips, pressing down lightly so the bread absorbs the liquid.
5. Cover and cook on low for 3-4 hours, or until the bread pudding is set and golden around the edges.
6. Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

This chocolate chip bread pudding is a simple yet delicious dessert that’s perfect for satisfying chocolate cravings. The melted chocolate chips throughout the soft, custardy bread create an indulgent treat that’s both comforting and crowd-pleasing. It’s a wonderful choice for family dessert night or anytime you want a rich, chocolatey dessert with minimal effort.

Note: More recipes are coming soon!