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Slow Cooker Blueberry Bread Pudding

By bella

10 min
2.5-3 hr
6 to 8

Equipment

Oatmilk

Slow Cooker Set

Ingredients

  • 6 cups day-old brioche or challah bread, cut into 1-inch cubes

  • 1½ cups fresh or frozen blueberries

  • 4 large eggs

  • 2 cups whole milk

  • ½ cup heavy cream

  • ½ cup granulated sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon pumpkin spice

  • ¼ teaspoon salt

  • Optional topping: whipped cream, powdered sugar, or vanilla glaze

Directions

  • Prepare the Slow Cooker: Lightly grease the insert of your bella 6QT programmable slow cooker with butter or nonstick spray.

  • Layer the Bread and Berries: Add the cubed bread and blueberries to the slow cooker. Toss gently to evenly distribute.

  • Mix the Custard: In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, pumpkin pie spice, and salt until fully combined.

  • Combine and Soak: Pour the custard mixture evenly over the bread and blueberries. Press the bread down gently so it soaks up the liquid. Let sit for 10–15 minutes before cooking.

  • Slow Cook It: : Cover and cook on LOW for 2.5 to 3 hours, or until the custard is set and the top is golden and puffed.

  • Serve Warm Scoop into bowls and top with whipped cream, vanilla glaze, or a dusting of powdered sugar.

Products used

Slow Cooker Set

$--
Family Sized

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