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Bread Pudding (Slow cooker (steamed))

@arecipe.bsky.social

An egg-custard dessert that rehydrates stale bread; the custard's egg proteins coagulate to bind milk, sugar, and bread into a moist, sliceable pudding.

Prep 00:10
Cook 04:00
Total 04:10
Yield 8

Ingredients

  • 7 cups day-old French bread, cubed
  • 4 whole eggs, room temperature
  • 1.75 cups whole milk
  • 1/4 cup heavy whipping cream
  • 4 tbsp unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 1/3 cup seedless raisins

Instructions

  1. 1
    Whisk milk, eggs, cream, sugar, salt, melted butter, cinnamon, and vanilla until the sugar dissolves.
  2. 2
    Arrange bread and raisins in a greased slow-cooker insert; pour custard over and press to saturate.
  3. 3
    Rest 10 minutes; cover and cook on low 4 hours until a knife near the center comes out clean.
Category
Desserts

Dietary Information

Vegetarian

Recipe Attribution

Sonshine Kitchen
sonshinekitchen.com/bread-pudding-in-the-slow-cooker/