26+ Irresistible Crockpot Bread Pudding Recipes You Have to Try

If you’re a fan of warm, comforting desserts, there’s no better way to indulge than with a delicious serving of bread pudding.

This classic dessert has been given a modern twist with the convenience of the crockpot, allowing you to enjoy the rich, creamy goodness with minimal effort.

Whether you prefer fruity, nutty, or indulgently sweet flavors, crockpot bread pudding offers endless possibilities.

From traditional favorites to unique and creative variations, the slow cooker makes it easy to infuse your bread pudding with deep, rich flavors.

The beauty of this dessert is its versatility. You can customize it to suit any occasion, whether it’s a cozy breakfast, an elegant dinner dessert, or a special treat for your next gathering.

In this article, we’ve compiled 26+ crockpot bread pudding recipes that will leave you craving more.

These recipes are not only delicious but also incredibly easy to make, thanks to the magic of the crockpot.

Get ready to discover your next favorite dessert that will have everyone asking for the recipe.

26+ Irresistible Crockpot Bread Pudding Recipes You Have to Try

Crockpot bread pudding is the ultimate solution for anyone looking for a simple yet decadent dessert.

With over 26 mouthwatering recipes to choose from, there’s something for every palate, whether you prefer traditional comfort or adventurous flavors.

The slow cooker ensures that each pudding is perfectly cooked, creating a rich and comforting treat every time.

No matter the occasion, these bread puddings can be enjoyed as an easy weeknight dessert or as a showstopper at your next dinner party.

So, gather your ingredients, pull out your crockpot, and get ready to enjoy a world of delicious possibilities with these 26+ crockpot bread pudding recipes.

Cinnamon Roll Crockpot Bread Pudding

This cinnamon roll bread pudding recipe is a warm and indulgent dessert that combines the rich, fluffy texture of cinnamon rolls with the creamy goodness of traditional bread pudding. It’s perfect for breakfast, brunch, or dessert, and will fill your home with an irresistible scent as it cooks in the slow cooker. The cinnamon and sugar notes in this recipe pair perfectly with the creamy custard base, making each bite feel like a cozy treat. Whether you’re serving it for a special occasion or just as a comforting weekday dessert, this recipe will surely become a favorite.

Ingredients:

• 4 large cinnamon rolls (cut into cubes)
• 2 cups milk
• 2 eggs
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup melted butter
• 1/4 cup maple syrup (optional)

Directions:

1. Spray your crockpot with non-stick cooking spray or line it with parchment paper for easy cleanup.
2. Cube the cinnamon rolls and place them in the crockpot.
3. In a bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla extract, salt, and melted butter until well combined.
4. Pour the custard mixture evenly over the cinnamon rolls, making sure they’re all coated.
5. Cover and cook on low for 3 to 4 hours, or until the bread pudding is set and golden brown on top.
6. Once cooked, serve warm with maple syrup drizzled on top for an added sweetness.

This cinnamon roll crockpot bread pudding is a perfect balance of flavors—sweet, spiced, and creamy. It’s incredibly easy to prepare, and the slow cooker ensures that the bread soaks up the custard perfectly. If you have a sweet tooth or need a crowd-pleasing dish for a special event, this recipe is a surefire hit. Try serving it with fresh fruit or a scoop of vanilla ice cream to elevate it further.

Apple Spice Crockpot Bread Pudding

This apple spice bread pudding takes the classic dessert to a whole new level by adding a burst of fresh apple flavor and warm spices. With the natural sweetness of apples, combined with the rich custard base, this pudding is a comforting and hearty treat that’s perfect for fall or any time you crave something warm and homey. The slow cooking process allows the apples to soften and meld with the bread and custard, making every bite a flavorful delight.

Ingredients:

• 6 cups cubed stale bread (preferably French bread or challah)
• 2 medium apples (peeled, cored, and chopped)
• 1 1/2 cups milk
• 3 eggs
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Directions:

1. Spray the crockpot with non-stick spray and add the cubed bread to the pot.
2. In a separate bowl, whisk together milk, eggs, sugar, cinnamon, nutmeg, vanilla extract, and salt.
3. Fold in the chopped apples, raisins, and walnuts, if using.
4. Pour the custard mixture over the cubed bread, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and cook on low for 4 to 5 hours or until the pudding is set and golden on top.
6. Serve warm, optionally with whipped cream or a drizzle of caramel sauce.

This apple spice crockpot bread pudding is an incredibly satisfying dish that combines comforting textures and warming flavors. The apples add a natural sweetness and slight tartness, while the spices like cinnamon and nutmeg evoke the cozy feeling of autumn. Whether enjoyed on a chilly morning or as a delicious dessert, this pudding is sure to become a go-to recipe for any occasion.

Chocolate Peanut Butter Crockpot Bread Pudding

For a rich and decadent twist on bread pudding, this chocolate peanut butter version is the ultimate dessert for chocolate and peanut butter lovers. The combination of creamy peanut butter and gooey chocolate creates an indulgent treat that pairs beautifully with the soft and custardy bread. Made easily in the crockpot, this dessert requires minimal effort but delivers maximum satisfaction. Perfect for when you need something sweet and comforting, this bread pudding will satisfy your cravings and leave you wanting more.

Ingredients:

• 6 cups cubed bread (day-old bread works best)
• 1 cup milk
• 1/2 cup heavy cream
• 2 eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup peanut butter (creamy or crunchy)
• 1/2 cup semi-sweet chocolate chips
• Pinch of salt

Directions:

1. Grease the crockpot with non-stick spray or line it with parchment paper.
2. Place the cubed bread into the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, and salt until smooth.
4. Heat the peanut butter in the microwave for about 20 seconds to soften, then stir it into the custard mixture until fully incorporated.
5. Pour the custard mixture over the cubed bread and stir gently to combine.
6. Sprinkle chocolate chips over the top, ensuring they are evenly distributed.
7. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
8. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

This chocolate peanut butter crockpot bread pudding is a luxurious and decadent dessert that will make any chocolate or peanut butter enthusiast swoon. The combination of creamy peanut butter and melted chocolate creates a luscious sauce that’s perfectly soaked into the bread. The slow cooker ensures everything is cooked to perfection, with a soft, velvety texture that melts in your mouth. Serve it warm, and it’s the perfect dessert for any occasion where you want to impress your guests or treat yourself.

Caramel Banana Crockpot Bread Pudding

This caramel banana bread pudding is a comforting, decadent treat that combines the sweet flavors of ripe bananas with a luscious caramel sauce. Slow-cooked in the crockpot, the bread soaks up the sweet custard and caramel, becoming soft and tender, while the bananas add natural sweetness and texture. The deep, rich caramel enhances the dish, making each bite indulgent and satisfying. Whether served as a dessert or a special breakfast treat, this recipe will win over anyone with a sweet tooth.

Ingredients:

• 6 cups cubed stale bread (preferably French bread or brioche)
• 3 ripe bananas (sliced)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/4 cup chopped walnuts (optional)

Directions:

1. Spray the crockpot with non-stick cooking spray or line with parchment paper for easy cleanup.
2. Layer the cubed bread and banana slices in the crockpot, spreading them out evenly.
3. In a separate bowl, whisk together milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, and salt until well combined.
4. Pour the custard mixture over the bread and bananas, pressing down slightly to ensure the bread is fully soaked.
5. Drizzle the caramel sauce over the top and sprinkle with walnuts, if desired.
6. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden.
7. Serve warm, topped with extra caramel sauce or whipped cream for an extra indulgent touch.

This caramel banana bread pudding is the ultimate comfort food. The slow cooker ensures that the bread becomes beautifully moist and soaked with caramel and custard, while the bananas soften and release their natural sweetness. The addition of caramel sauce gives it an extra layer of richness, making it feel like a gourmet treat. Whether enjoyed on a lazy morning or as a dessert, this recipe will surely become a favorite in your rotation.

Pumpkin Spice Crockpot Bread Pudding

Perfect for fall, this pumpkin spice bread pudding is a rich, creamy dessert filled with the cozy flavors of pumpkin, cinnamon, and nutmeg. The combination of pumpkin puree and warm spices creates a dessert that is both comforting and satisfying, making it perfect for seasonal gatherings or an afternoon treat. The custard soaks into the bread, creating a soft, velvety texture that melts in your mouth. It’s an easy, hands-off recipe that delivers maximum flavor with minimal effort.

Ingredients:

• 6 cups cubed bread (stale white bread or brioche works best)
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup chopped pecans (optional)

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Cube the bread and layer it evenly in the crockpot.
3. In a large bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
4. Pour the custard mixture over the cubed bread, pressing down gently to ensure all the bread is soaked.
5. Sprinkle chopped pecans on top for added crunch, if desired.
6. Cover and cook on low for 4 to 5 hours, or until the pudding is set and golden brown on top.
7. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for a decadent touch.

The pumpkin spice bread pudding is the perfect dessert for the fall season, offering the warm and inviting flavors of pumpkin and spice. The slow cooker ensures that the bread becomes tender and custardy, soaking up all the flavorful spices. This easy-to-make dessert is both delicious and comforting, making it an excellent choice for holiday dinners, family gatherings, or any time you’re craving something cozy and sweet.

Blueberry Muffin Crockpot Bread Pudding

Inspired by the classic blueberry muffin, this bread pudding recipe brings together the sweet, tangy flavor of fresh blueberries with the soft, moist texture of slow-cooked bread. The muffin-like base is light and fluffy, while the custard enriches the bread, creating a perfect balance of flavors and textures. It’s a great choice for breakfast, brunch, or dessert, and the addition of vanilla and cinnamon makes this pudding a comforting, homey treat.

Ingredients:

• 6 cups cubed stale bread (preferably a hearty white or whole wheat bread)
• 1 1/2 cups fresh or frozen blueberries
• 2 cups milk
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• 1/4 cup melted butter
• 1/4 cup chopped almonds (optional)

Directions:

1. Grease the crockpot with non-stick spray or line it with parchment paper.
2. Layer the cubed bread and fresh or frozen blueberries evenly in the crockpot.
3. In a bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon, salt, and melted butter until smooth.
4. Pour the custard mixture over the bread and blueberries, ensuring that the bread is soaked evenly.
5. Optionally, sprinkle chopped almonds on top for an added crunch.
6. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
7. Serve warm with a dusting of powdered sugar or a drizzle of honey for an extra sweet touch.

This blueberry muffin-inspired bread pudding is a delightful breakfast or dessert that brings together the best parts of a muffin and a custard. The sweetness of the blueberries combined with the softness of the bread creates a dish that is both satisfying and comforting. Whether enjoyed in the morning with a cup of coffee or as an after-dinner treat, this recipe is a crowd-pleaser that’s easy to make and packed with flavor.

Strawberries and Cream Crockpot Bread Pudding

Strawberries and cream is a classic combination, and this bread pudding recipe takes that concept to the next level. The fresh strawberries are softened by the slow cooking process, while the creamy custard soaks into the bread, creating a rich, velvety texture. This dessert is perfect for spring and summer, but it can be enjoyed year-round with fresh or frozen strawberries. The sweetness of the berries pairs beautifully with the richness of the custard, making each bite irresistible.

Ingredients:

• 6 cups cubed stale bread (preferably challah or French bread)
• 2 cups fresh strawberries (sliced)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup powdered sugar (for topping)
• Whipped cream (for serving)

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and sliced strawberries in the crockpot, distributing them evenly.
3. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, and salt until smooth.
4. Pour the custard mixture evenly over the bread and strawberries, gently pressing the bread down to soak up the liquid.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, topped with powdered sugar and a dollop of whipped cream.

This strawberries and cream bread pudding is a fresh and indulgent dessert that’s bursting with flavor. The natural sweetness of the strawberries combined with the creamy custard creates a balanced and delicious treat that’s perfect for any occasion. Whether served for brunch, a family gathering, or a special celebration, this dish will be sure to impress your guests.

Peach Cobbler Crockpot Bread Pudding

This peach cobbler bread pudding combines the classic flavors of a warm peach cobbler with the comforting richness of bread pudding. The slow-cooked peaches become tender and syrupy, infusing the bread with sweet, fruity goodness, while the cinnamon and nutmeg bring a cozy warmth to the dish. It’s a dessert that’s perfect for summer but can be enjoyed year-round with fresh or canned peaches. Topped with a scoop of vanilla ice cream or a drizzle of cream, this bread pudding is sure to be a hit at your next gathering.

Ingredients:

• 6 cups cubed bread (preferably a soft white bread or brioche)
• 3 cups fresh or canned peaches (diced, drained if canned)
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and diced peaches in the crockpot, making sure the peaches are evenly distributed.
3. In a separate bowl, whisk together the milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg, vanilla extract, and salt.
4. Pour the custard mixture over the bread and peaches, ensuring everything is soaked evenly.
5. Cover and cook on low for 4 to 5 hours, or until the pudding is set and golden brown.
6. Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream.

This peach cobbler bread pudding is a fantastic dessert that captures the flavors of a traditional cobbler in a soft, comforting pudding. The slow cooker works its magic, ensuring the bread soaks up all the delicious flavors of the peaches and spices. It’s a perfect dish to serve during peach season, but it can be enjoyed year-round for a taste of summer whenever you want.

S’mores Crockpot Bread Pudding

For a fun, campfire-inspired dessert, this s’mores bread pudding is a perfect treat. It combines the gooey, sweet marshmallows, rich chocolate, and crunchy graham crackers found in traditional s’mores with the comforting, custardy base of bread pudding. The slow cooker does all the work, turning this classic campfire treat into a warm, cozy dessert that’s perfect for any time of year. Whether enjoyed by the fireplace or as a summer indulgence, this recipe is a crowd-pleaser.

Ingredients:

• 6 cups cubed bread (preferably white or challah)
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/4 cup crushed graham crackers
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread, marshmallows, chocolate chips, and crushed graham crackers in the crockpot.
3. In a bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until smooth.
4. Pour the custard mixture evenly over the bread and s’mores mix, gently pressing down to make sure everything is soaked.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, optionally with extra marshmallows or chocolate sauce on top.

This s’mores bread pudding is a playful and delicious dessert that combines the best parts of a classic s’more with the rich, creamy texture of bread pudding. It’s an easy, hands-off recipe that delivers maximum flavor with minimal effort. Perfect for any occasion where you want a nostalgic yet indulgent treat, this dessert will take you back to summer nights by the fire.

Pineapple Coconut Crockpot Bread Pudding

This tropical-inspired pineapple coconut bread pudding offers a deliciously sweet and creamy twist on the classic dessert. The combination of juicy pineapple chunks and shredded coconut brings a tropical flair, while the rich custard infuses the bread with a creamy texture and flavor. Slow-cooked to perfection, this bread pudding has a soft, melt-in-your-mouth quality, and the sweet pineapple adds a lovely contrast to the coconut’s nutty flavor. Whether served as a light dessert or a special brunch treat, this recipe will transport your taste buds to a sunny beach destination.

Ingredients:

• 6 cups cubed stale bread (French bread or brioche works best)
• 2 cups fresh or canned pineapple chunks (drained if canned)
• 1/2 cup shredded coconut (unsweetened)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick cooking spray or line with parchment paper.
2. Layer the cubed bread, pineapple chunks, and shredded coconut in the crockpot.
3. In a separate bowl, whisk together milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth.
4. Pour the custard mixture over the bread and fruit, gently pressing down to ensure all the bread is soaked.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown on top.
6. Serve warm, optionally with a drizzle of honey or a scoop of vanilla ice cream.

This pineapple coconut bread pudding is a delightful and refreshing dessert that’s full of tropical flavors. The slow cooker does all the work, allowing the bread to soak up the coconut and pineapple-infused custard, resulting in a perfectly moist and flavorful pudding. Whether you’re craving a taste of the tropics or looking for a unique dessert to serve at a gathering, this recipe is sure to impress.

Maple Bacon Crockpot Bread Pudding

For a savory twist on traditional bread pudding, this maple bacon version is a savory-sweet treat that pairs crispy bacon with the rich sweetness of maple syrup. The bacon provides a smoky, salty contrast to the sweet, tender bread, while the maple syrup brings a touch of sweetness and warmth. This unique combination makes this bread pudding perfect for breakfast, brunch, or even as a dessert with a touch of decadence. The slow-cooked bacon and syrup meld into the bread, creating a savory-sweet experience that’s absolutely irresistible.

Ingredients:

• 6 cups cubed stale bread (preferably white or brioche)
• 1 cup cooked and crumbled bacon (about 6-8 slices)
• 1/4 cup maple syrup
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and crumbled bacon in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, maple syrup, brown sugar, vanilla extract, and salt until smooth.
4. Pour the custard mixture over the bread and bacon, pressing down slightly to ensure the bread soaks up the liquid.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden on top.
6. Serve warm with additional maple syrup or a dusting of powdered sugar.

This maple bacon bread pudding offers an exciting mix of savory and sweet, making it a perfect dish for those who love unique flavor combinations. The salty bacon contrasts wonderfully with the sweetness of the maple syrup and custard, and the slow cooker makes it easy to prepare. Serve this as a hearty breakfast or an unexpected dessert that will wow your guests.

Churro Crockpot Bread Pudding

Inspired by the popular Mexican treat, this churro bread pudding brings together the warm cinnamon-sugar coating of churros with the creamy, comforting texture of bread pudding. The slow cooker infuses the bread with a rich cinnamon-sugar custard, creating a dessert that is both crunchy on the top and soft and moist inside. Topped with a drizzle of caramel sauce or a dollop of whipped cream, this churro bread pudding is perfect for anyone craving the irresistible flavors of churros in a more indulgent, pudding form.

Ingredients:

• 6 cups cubed stale bread (brioche or challah works best)
• 1/2 cup sugar
• 1 tbsp cinnamon
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup melted butter

Directions:

1. Spray the crockpot with non-stick cooking spray or line with parchment paper.
2. Cube the bread and place it in the crockpot.
3. In a bowl, mix sugar and cinnamon together.
4. In a separate bowl, whisk together milk, heavy cream, eggs, vanilla extract, and salt until smooth.
5. Pour the custard mixture over the bread, gently pressing down to make sure the bread is fully soaked.
6. Drizzle the melted butter over the top and sprinkle the cinnamon-sugar mixture over the pudding.
7. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
8. Serve warm with a drizzle of caramel sauce or whipped cream for an extra indulgent touch.

This churro bread pudding is a fun and flavorful twist on traditional bread pudding. The cinnamon and sugar create a crusty, caramelized top that mimics the crispy exterior of churros, while the custard-soaked bread inside remains rich and tender. This is a fantastic dessert for anyone who loves the classic churro flavors but wants a more decadent, indulgent treat.

Cherry Almond Crockpot Bread Pudding

This cherry almond bread pudding combines the sweet-tart flavor of cherries with the nutty richness of almonds, creating a dessert that’s both fruity and satisfying. The slow cooker infuses the bread with a smooth, almond-flavored custard, and the cherries burst with flavor, offering a tangy contrast to the sweetness of the custard. This dish is perfect for a brunch or dessert, and the toasted almonds on top add a delightful crunch. It’s an easy yet impressive dessert that can be enjoyed during any season.

Ingredients:

• 6 cups cubed stale bread (French bread or challah is ideal)
• 2 cups fresh or frozen cherries (pitted)
• 1/2 cup sliced almonds (toasted)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread, cherries, and toasted almonds in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, sugar, almond extract, vanilla extract, and salt until smooth.
4. Pour the custard mixture evenly over the bread, gently pressing down to ensure the bread absorbs the liquid.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, topped with additional toasted almonds or whipped cream.

This cherry almond bread pudding offers a beautiful combination of flavors, with the tart cherries and nutty almonds creating a delightful contrast to the sweet, creamy custard. The slow cooker ensures that the bread absorbs all the rich flavors, resulting in a moist and flavorful dessert. Whether served as a warm dessert or a unique brunch treat, this bread pudding will certainly impress.

Lemon Blueberry Crockpot Bread Pudding

For a bright and zesty twist, this lemon blueberry bread pudding combines the freshness of lemon with the sweet, tangy flavor of blueberries. The citrusy lemon adds a burst of brightness that cuts through the richness of the custard, while the blueberries provide natural sweetness and a pop of color. This light yet indulgent dessert is perfect for spring and summer, but it can be enjoyed year-round with fresh or frozen berries. It’s a refreshing, fruity dessert that is simple to prepare and bursting with flavor.

Ingredients:

• 6 cups cubed stale bread (preferably brioche or challah)
• 1 1/2 cups fresh or frozen blueberries
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and blueberries evenly in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, lemon zest, lemon juice, and salt until smooth.
4. Pour the custard mixture evenly over the bread and blueberries, gently pressing down to ensure the bread soaks up the liquid.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, optionally topped with a dusting of powdered sugar or a dollop of whipped cream.

This lemon blueberry bread pudding is a perfect balance of fruity sweetness and citrusy brightness. The fresh blueberries pop in each bite, while the lemon adds a zesty kick that elevates the flavor profile. It’s an elegant and refreshing dessert that is sure to impress guests and make any meal feel special.

Peanut Butter Banana Crockpot Bread Pudding

For fans of peanut butter and banana, this bread pudding is the ultimate comfort food. The creamy peanut butter combines beautifully with the sweet, caramelized bananas, creating a rich, satisfying dessert. The slow cooker does all the work, ensuring that the bread soaks up the flavorful custard, while the bananas soften and release their natural sweetness. This indulgent dessert is perfect for peanut butter lovers and offers a sweet, nutty twist on the classic bread pudding.

Ingredients:

• 6 cups cubed stale bread (French bread or challah)
• 3 ripe bananas (sliced)
• 1/2 cup peanut butter (creamy or crunchy)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and sliced bananas in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, brown sugar, peanut butter, vanilla extract, and salt until smooth.
4. Pour the custard mixture over the bread and bananas, gently pressing down to make sure everything is soaked.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, optionally with a drizzle of chocolate sauce or whipped cream.

This peanut butter banana bread pudding combines the best of both flavors in a warm, comforting dessert. The peanut butter adds richness and depth, while the bananas bring natural sweetness and texture. The slow cooker makes this dessert incredibly easy to prepare, and the result is a deliciously indulgent treat perfect for any peanut butter lover.

Cinnamon Roll Crockpot Bread Pudding

If you love cinnamon rolls, this bread pudding is a dream come true. It combines the irresistible flavors of cinnamon, butter, and brown sugar with the rich, creamy texture of bread pudding. Using cinnamon rolls as the base, the bread pudding bakes into a decadent, gooey dessert that is perfect for any breakfast or brunch table. The slow cooker ensures that the bread soaks up the custard completely, and the cinnamon roll pieces caramelize to create a sweet, melt-in-your-mouth experience. Topped with icing or a sprinkle of cinnamon sugar, this dish is truly indulgent.

Ingredients:

• 6 cinnamon rolls (store-bought or homemade, cut into pieces)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• Optional: icing from cinnamon rolls or extra cinnamon-sugar for topping

Directions:

1. Spray the crockpot with non-stick cooking spray or line with parchment paper.
2. Layer the cinnamon roll pieces in the bottom of the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, brown sugar, cinnamon, vanilla extract, and salt until smooth.
4. Pour the custard mixture evenly over the cinnamon roll pieces, gently pressing down to ensure they soak up the custard.
5. Cover and cook on low for 3 to 4 hours, or until the bread pudding is set and golden brown.
6. Serve warm, drizzled with the icing from the cinnamon rolls or a sprinkle of cinnamon-sugar.

This cinnamon roll bread pudding offers all the beloved flavors of a classic cinnamon roll but in a warm, custardy form. The combination of cinnamon, brown sugar, and the richness of the custard makes this a truly indulgent treat. Perfect for a lazy weekend breakfast or a special dessert, it’s a crowd-pleaser that requires minimal effort.

Apple Pie Crockpot Bread Pudding

This bread pudding takes the flavors of a warm apple pie and transforms them into a comforting, easy-to-make dessert. The sweet apples are cooked with cinnamon and sugar, creating a luscious filling that pairs perfectly with the soft, custardy bread. With a slow cooker, you get the perfect balance of soft, apple-infused bread pudding, with just the right amount of cinnamon and vanilla to enhance the flavors. Whether served with vanilla ice cream or whipped cream, this dessert is an autumn-inspired treat that can be enjoyed any time of year.

Ingredients:

• 6 cups cubed stale bread (challah or French bread)
• 2 medium apples (peeled, cored, and sliced)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• 1 tbsp butter (optional)

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread and apple slices in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
4. Pour the custard mixture evenly over the bread and apples, gently pressing down to ensure the bread soaks up the liquid.
5. Dot with butter if desired.
6. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
7. Serve warm with vanilla ice cream or whipped cream.

This apple pie bread pudding is the ultimate comfort food, offering the classic flavors of apple pie but with the added richness of a custardy bread pudding. The slow cooker ensures the apples soften to perfection, infusing the bread with the sweet, cinnamon-spiced flavor. A perfect dessert for apple lovers, it’s great for any occasion.

S’mores Crockpot Bread Pudding

This s’mores bread pudding brings the beloved flavors of gooey marshmallows, melted chocolate, and crunchy graham crackers into a decadent dessert. The bread pudding base soaks up all the melted chocolate and marshmallow, making every bite rich and comforting. The graham cracker crumbs add a delightful crunch, enhancing the s’mores experience. The slow cooker makes it easy to prepare, and the result is a nostalgic dessert that feels like a campfire treat, but with the warmth and richness of bread pudding.

Ingredients:

• 6 cups cubed stale bread (French or brioche)
• 1 cup mini marshmallows
• 1 cup chocolate chips (milk or dark)
• 1/2 cup graham cracker crumbs
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread, mini marshmallows, chocolate chips, and graham cracker crumbs in the crockpot.
3. In a bowl, whisk together milk, heavy cream, eggs, brown sugar, vanilla extract, and salt until smooth.
4. Pour the custard mixture over the bread and s’mores components, gently pressing down to ensure everything is soaked.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm, topped with extra marshmallows or a drizzle of chocolate syrup.

This s’mores bread pudding combines the best elements of a classic s’mores treat with the creamy richness of bread pudding. The chocolate and marshmallows melt into the bread, creating a gooey, indulgent dessert that will satisfy your sweet tooth. The graham cracker crumbs add just the right amount of crunch, and the slow cooker ensures the dessert is perfectly cooked every time.

Pumpkin Spice Crockpot Bread Pudding

Pumpkin spice lovers will adore this seasonal bread pudding. Made with pumpkin puree and a blend of warming spices like cinnamon, nutmeg, and ginger, this bread pudding captures the essence of autumn in every bite. The custard soaks into the bread, creating a rich and comforting dessert that’s perfect for cooler weather. Whether served with a dollop of whipped cream or a sprinkle of cinnamon-sugar, this pumpkin spice bread pudding is an ideal dessert for fall and Thanksgiving gatherings.

Ingredients:

• 6 cups cubed stale bread (challah or French bread)
• 1 1/2 cups pumpkin puree
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick spray or line with parchment paper.
2. Layer the cubed bread in the crockpot.
3. In a bowl, whisk together pumpkin puree, milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
4. Pour the custard mixture evenly over the bread, pressing down gently to ensure the bread soaks up the liquid.
5. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
6. Serve warm with whipped cream or a sprinkle of cinnamon-sugar.

This pumpkin spice bread pudding is the ultimate fall dessert, bursting with all the comforting flavors of pumpkin pie. The bread soaks up the custard, creating a warm, creamy pudding that’s perfect for chilly nights. Topped with whipped cream or a sprinkle of cinnamon, it’s a delicious way to enjoy the flavors of autumn in a new, indulgent form.

Strawberry Shortcake Crockpot Bread Pudding

For a twist on the classic strawberry shortcake, this bread pudding takes the flavors of fresh strawberries and sponge cake and transforms them into a warm, comforting dessert. The strawberries are baked into the bread pudding, and the soft, custardy bread soaks up their sweet juices. Topped with whipped cream or vanilla ice cream, this bread pudding is a deliciously easy way to enjoy the flavors of strawberry shortcake without all the effort of assembling individual layers.

Ingredients:

• 6 cups cubed stale bread (brioche or challah)
• 2 cups fresh strawberries (sliced)
• 1/2 cup sugar (for macerating the strawberries)
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Spray the crockpot with non-stick cooking spray or line with parchment paper.
2. Toss the sliced strawberries with 1/2 cup sugar and let them sit for 10-15 minutes to release their juices.
3. Layer the cubed bread and macerated strawberries in the crockpot.
4. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, and salt until smooth.
5. Pour the custard mixture over the bread and strawberries, pressing down gently to ensure the bread soaks up the liquid.
6. Cover and cook on low for 3 to 4 hours, or until the pudding is set and golden brown.
7. Serve warm, topped with whipped cream or vanilla ice cream.

This strawberry shortcake bread pudding is a fun and easy way to enjoy the beloved dessert in a new form. The juicy strawberries and creamy custard come together to create a delightful, comforting treat. Perfect for spring and summer, this dessert is sure to be a hit at any gathering.

Note: More recipes are coming soon!