All Recipes

Slow Cooker Bread Pudding

3 Hrs
Potato Bread
Made With
Potato Bread

Ingredients

For the Bread Pudding:

1 Loaf Martin’s Potato Bread

3/4 Cup Dried Cranberries

1 Cup Milk

1 Cup Heavy Cream

4 Large Eggs, beaten

1/2 Cup Granulated Sugar

1/4 Cup Light Brown Sugar, packed

1/4 Cup Salted Butter, melted

2 Teaspoons Vanilla Extract

1 1/2 Teaspoons Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

For the Vanilla Sauce:

1 Cup Granulated Sugar

1/2 Cup Salted Butter

1/3 Cup Heavy Cream

1/4 Cup Milk

1 Tablespoon Vanilla Extract

Serves: 8

Directions

Step 1

Remove Martin’s Potato Bread from the bag and leave out at room temperature for several hours (or overnight if possible) to let the bread become slightly dry. Alternatively, place bread slices in 300-degree oven for 5 to 10 minutes to slightly toast on both sides.

Step 2

Using a serrated knife, cut the dry bread into ½-inch cubes.

Step 3

Spray a 6-quart slow cooker with cooking spray.

Step 4

Add the bread cubes and the dried cranberries to the slow cooker.

Step 5

In a medium-sized bowl, whisk together all the other bread pudding ingredients until well combined.

Step 6

Pour the liquid mixture into the crock pot. Stir until the bread is coated. Let sit for 20 minutes.

Step 7

Stir the mixture again. Cover then put the slow cooker on low and cook for 2-2 ½ hours, until a knife inserted into the center comes out clean.

Step 8

When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, vanilla extract and milk into a small saucepan, and whisk together until combined.

Step 9

Place the pot over medium-low heat, constantly whisking until the sugar is dissolved and butter is melted, about 5 minutes.

Step 10

Slice the bread pudding and serve with the warm vanilla sauce on top.