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Slow-Cooker Classic Bread Pudding

By Joe Gitter

Published on October 16, 2019

Time

3 to 4 hours on low

Yield

Serves 8 to 10

Slow cooker size

5 to 7 quarts

Slow-Cooker Classic Bread Pudding

Ingredients

2 ½ cups heavy cream 2 ½ cups whole milk 9 large egg yolks ¾ cup (5 ¼ ounces/149 grams) granulated sugar 4 teaspoons vanilla extract 2 teaspoons grated lemon zest ¾ teaspoon salt 1 pound (454 grams) challah, cut into 1-inch pieces (12 cups), staled overnight2 tablespoons packed brown sugar ½ teaspoon ground cinnamon Pinch ground nutmeg

Before You Begin

Hearty white sandwich bread can be substituted for the challah. If you don't have stale bread, you can dry fresh bread pieces by baking them on a rimmed baking sheet in a 225-degree oven for about 40 minutes, stirring occasionally. You will need an oval slow cooker for this recipe.

Instructions

  1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, granulated sugar, vanilla, lemon zest, and salt in large bowl until sugar has dissolved. Stir in challah and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
  2. Transfer challah mixture to prepared slow cooker and spread into even layer. Combine brown sugar, cinnamon, and nutmeg in bowl and sprinkle over top. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
  3. Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.
Slow-Cooker Classic Bread Pudding
Photography by Daniel J. van Ackere. Styling by Kendra McKnight.

Slow-Cooker Classic Bread Pudding

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By Joe Gitter
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Time

3 to 4 hours on low

Yield

Serves 8 to 10

Slow cooker size

5 to 7 quarts

Ingredients

2 ½ cups heavy cream
2 ½ cups whole milk
9 large egg yolks
¾ cup (5 ¼ ounces/149 grams) granulated sugar
4 teaspoons vanilla extract
2 teaspoons grated lemon zest
¾ teaspoon salt
1 pound (454 grams) challah, cut into 1-inch pieces (12 cups), staled overnight
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
Pinch ground nutmeg

Test Kitchen Techniques

Ingredients

2 ½ cups heavy cream
2 ½ cups whole milk
9 large egg yolks
¾ cup (5 ¼ ounces/149 grams) granulated sugar
4 teaspoons vanilla extract
2 teaspoons grated lemon zest
¾ teaspoon salt
1 pound (454 grams) challah, cut into 1-inch pieces (12 cups), staled overnight
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
Pinch ground nutmeg

Test Kitchen Techniques

Ingredients

2 ½ cups heavy cream
2 ½ cups whole milk
9 large egg yolks
¾ cup (5 ¼ ounces/149 grams) granulated sugar
4 teaspoons vanilla extract
2 teaspoons grated lemon zest
¾ teaspoon salt
1 pound (454 grams) challah, cut into 1-inch pieces (12 cups), staled overnight
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
Pinch ground nutmeg

Test Kitchen Techniques

Why This Recipe Works

Getting the texture of this company-worthy dessert just right was a challenge; early tests yielded mushy or dry puddings. After testing types of bread, we settled on challah for its rich flavor. Using staled bread was key as it was much better at soaking up our custard. By soaking and pressing the bread into the custard for just 10 minutes prior to cooking we ensured that the bread absorbed the custard evenly. After 3 hours in the slow cooker, we had moist, evenly cooked bread pudding that was definitely luxurious.

Before You Begin

Hearty white sandwich bread can be substituted for the challah. If you don't have stale bread, you can dry fresh bread pieces by baking them on a rimmed baking sheet in a 225-degree oven for about 40 minutes, stirring occasionally. You will need an oval slow cooker for this recipe.

Instructions

  1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, granulated sugar, vanilla, lemon zest, and salt in large bowl until sugar has dissolved. Stir in challah and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
  2. Transfer challah mixture to prepared slow cooker and spread into even layer. Combine brown sugar, cinnamon, and nutmeg in bowl and sprinkle over top. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
  3. Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.

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