Slow Cooker Raspberry Bread Pudding
Indulge in the cozy, comforting flavors of Slow Cooker Raspberry Bread Pudding—a decadent dessert that’s as easy as it is irresistible. This recipe combines soft cubes of day-old brioche or challah with bursts of fresh raspberries, all soaked in a rich, creamy custard infused with vanilla and cinnamon. Prepared entirely in a slow cooker, this hands-off dessert is perfect for busy days or entertaining guests. With only 15 minutes of prep time, your slow cooker does all the work, transforming the ingredients into a luscious, golden bread pudding with minimal effort. Serve it warm with a dusting of powdered sugar, or elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. This is the ultimate slow cooker dessert for raspberry lovers and comfort food enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (e.g., brioche or challah)
- 1.5 cups fresh raspberries
- 4 eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon butter (for greasing the slow cooker)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Grease the inside of a slow cooker generously with butter to prevent sticking.
Place the cubed bread in a large bowl and gently fold in the fresh raspberries, being careful not to crush them. Transfer the mixture to the greased slow cooker.
In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the bread and raspberries in the slow cooker. Press down gently on the bread with a spatula to ensure everything gets soaked in the custard.
Cover the slow cooker with a lid and set it to low heat. Cook for approximately 2.5 to 3 hours, or until the custard is set, and the top has a slightly golden appearance.
Once cooked, turn off the slow cooker and let the bread pudding rest for 10-15 minutes before serving.
Serve warm, optionally dusted with powdered sugar. Pair with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
7216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1781 mg | 594% | |
| Sodium | 8245 mg | 358% | |
| Total Carbohydrate | 924.3 g | 336% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 340.4 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1499 mg | 115% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 2739 mg | 58% | |
*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.
