Dairy Free Crockpot Bread Pudding

Total time3 hr 50 min

Prep time20 min

Cook time3 hr

Cubes of day-old French bread or brioche soak up a warmly spiced custard, scented with vanilla, cinnamon, and just a whisper of nutmeg, before the whole thing goes low and slow in the crockpot until the edges set and the center turns lush and barely jiggly. That gentle, hands-off cooking is what gives this pudding its signature texture — tender throughout, with just enough structure to hold together on a spoon. Scattered raisins add little pockets of sweetness in every bite, and a simple powdered sugar glaze gets drizzled over the top right before serving for that irresistible bakery-style finish. It's the kind of set-it-and-forget-it dessert that fills the kitchen with cinnamon and vanilla while you do literally nothing else. Serve it warm, straight from the slow cooker insert, for a cozy, comforting treat that works beautifully for a dairy free table.

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Ingredients

6 servings

1 lb day-old french bread or brioche, cut into 1-inch cubes (about 8 cups)
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3 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use 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 tip
Use 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 milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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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