Crock Pot Gingery Bread Pudding with Orange
Indulge in the cozy flavors of this Crock Pot Gingery Bread Pudding with Orange, a dessert that combines the warming spice of fresh ginger with the bright tang of citrus for a truly unique treat. Made with soft, day-old bread like brioche or challah, this slow-cooked delight is infused with a luscious custard of whole milk, heavy cream, and eggs, sweetened with sugar and enlivened by orange zest, juice, and aromatic spices. The crock pot method ensures every bite is perfectly tender and rich while freeing up your oven for other dishes. Optional raisins add a pop of sweetness, and a finishing dusting of powdered sugar makes it beautifully festive. Perfect as a comforting dessert for holiday gatherings or weekend indulgence, pair this gingery bread pudding with whipped cream or ice cream for the ultimate sweet finale.
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Recipe Information
Ingredients
- 6 cups Day-old bread, cubed (e.g., brioche, challah, or French bread)
- 4 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 teaspoons Freshly grated ginger
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 teaspoons Orange zest
- 0.25 cup Orange juice
- 0.5 cup Raisins (optional)
- 1 tablespoon Butter, melted (for greasing the crock pot)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Grease the inside of your crock pot with melted butter to prevent sticking.
Place the cubed bread into a large bowl and set aside.
In another mixing bowl, whisk together the eggs, milk, heavy cream, sugar, grated ginger, vanilla extract, cinnamon, salt, orange zest, and orange juice until well combined.
Pour the egg mixture over the cubed bread and gently toss until all the bread is evenly coated. If using raisins, add them in at this stage and stir gently to distribute.
Transfer the soaked bread mixture into the prepared crock pot and spread it out evenly.
Cover the crock pot with its lid and set to cook on low for 3 hours, or until the bread pudding is set and the edges are lightly golden.
Once the pudding is done, turn off the crock pot and let it sit with the lid slightly ajar for 10-15 minutes to cool slightly.
Serve warm, dusted with powdered sugar if desired. Optional: Pair with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 49.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
