Admittedly, I don’t use my slow cooker for many things. I wish I did, though. I so desperately need to rely on a slow cooker to get dinner on the table faster, but I find things made in the crockpot taste like…all the other things made in the crockpot. You know what I mean?
I almost kicked it to the curb. Almost. And then, I started making small batch desserts in the crockpot. I first made Creme Brûlée in the Crockpot, which is so fun because it takes all the guess-work out of making custard. Plus, it’s a hands-off easy way to make a fancy dessert! Effortless and impressive is always the way to my heart.
So, I started thinking about what else I could put in ramekins and bake in a water bath in my slow cooker. Bread pudding came to mind. And like most things, I sat on the idea for a long time before finally attempting it. I was waiting for a craving for a warm, gooey spiced dessert to hit. And since we almost got a chill long enough to kill the mosquitos, I went for it.
The fun thing about this recipe is that you can definitely double it, and cram more ramekins into the slow cooker. If you have an oval-shaped slow cooker, you can probably get up to 6 ramekins inside! As much as I love to scale down desserts, I know that once you guys fall in love with a mini dessert, you want to scale it up and share. (Aren’t you sweet?)
This is a basic recipe, your jumping-off point, really. It’s challah bread, eggs, milk, cream, sugar, and cinnamon. I wanted to add rum-soaked raisins, but you guys can get violent over such things.
Let’s also talk about something else important: sogginess. So, the water bath in the slow cooker makes for the most incredible tender custard, but the same thing goes for the top. I love a little crunchy top in my bread pudding, so I sprinkled it with sugar and hit it with a kitchen torch. It’s totally your choice. Just like it’s totally your choice to pile it high with whipped cream and eat both servings.
Yields 2 servings
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
- 2 large eggs, beaten
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 cubes fresh bread cubes (challah is great)
- In a medium bowl, whisk together the eggs, milk, cream, vanilla, sugar and cinnamon. Whisk very well to dissolve the cinnamon.
- Add the bread cubes, and toss to combine.
- Divide the mixture between two ramekins.
- In the bottom of a slow cooker, place two rings of foil for the ramekins to sit on. I take 2 12-inch pieces of foil, roll them up into a snake, and then make a circle out of each one.
- Place the foil circles in the bottom of the slow cooker, and place a ramekin on top of each one.
- Pour about 3 cups of hot tap water around the ramekins, being careful not to splash the water into the bread pudding.
- Cook on LOW for 2-3 hours, testing after 2 hours. If you stick a toothpick into the custard, it will come out clean.
- Remove the lid from the slow cooker, and let them cool slightly before carefully lifting them out of the slow cooker.
- I like to serve them warm with a little scoop of ice cream.
- *If you like a little crunch, sprinkle an extra teaspoon of sugar on top of each pudding, and caramelize with a kitchen torch until crunchy (like making creme brulee).