Low Sugar Crockpot Bread Pudding

Total time3 hr 50 min

Prep time20 min

Cook time3 hr

Cubes of French bread or brioche soak up a rich custard of milk and cream, warmed with vanilla, cinnamon, and a touch of nutmeg, then cook low and slow until the edges set and the center turns just barely jiggly. Raisins scattered through add little pockets of sweetness, and the whole thing comes together right in the slow cooker insert with almost no hands-on effort. This version fits neatly into an added sugar free lifestyle, so you can let it soak and cook away for hours without a second thought. The result is a deeply custardy, spoonable pudding with toasted, golden edges and a soft, pillowy center. A warm drizzle finishes it off before serving, straight from the crock to the table. It's a cozy, low-effort dessert that still feels like a special occasion.

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Ingredients

6 servings

1 lb day-old french bread or brioche, cut into 1-inch cubes (about 8 cups)
La Brea Bakery Take & Bake Bread French Baguette Twin Pack - 12 Oz La Brea Bakery Bread Loaf French - 16 Oz Signature Select Artisan French Bread O Organics Organic Bread Loaves Twin French - Each La Brea Bakery Sliced French Bread
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3 cups whole milk
½ cup heavy cream
4 large eggs
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces
½ cup raisins (optional)

For the glaze

½ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp whole milk

Instructions

1
Grease the insert of a 6-quart slow cooker with butter or nonstick spray. Spread the bread cubes in an even layer in the insert.
2
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the eggs are fully incorporated and the mixture is uniform.

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