Dairy Free Crockpot Bread Pudding
Total time3 hr 50 min
Prep time20 min
Cook time3 hr
5.0(18)
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Learn more →Ingredients
6 servings
- 1 lb day-old french bread or brioche, cut into 1-inch cubes (about 8 cups)
- 3 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 4 large eggs
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup raisins (optional)
For the glaze
- ½ cup powdered sugar
- 2–3 tbsp whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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