Ingredients for Slow Cooker Raspberry Bread Pudding
- French Bread
- Fresh Raspberry
- Heavy Cream
- Whole Milk
- ¾ cup granulated sugar
- 3 large eggs
- Vanilla Extract
- Whipped Cream
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How to Make Slow Cooker Raspberry Bread Pudding
- Grease a medium-round slow cooker with butter-flavored nonstick cooking spray.
- In a large bowl, crumble 6 cups of day-old bread into bite-sized pieces.
- Gently fold in 2 cups fresh raspberries.
- Layer half of the bread mixture in the slow cooker, followed by half of the remaining raspberries.
- Repeat layers, ending with raspberries on top.
- In a separate bowl, whisk together 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 3 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
- Pour the custard mixture evenly over the bread and raspberries in the slow cooker. Gently press down on the bread to ensure it's fully moistened.
- Cover and cook on high for 2 hours and 15 minutes.
- Check the internal temperature with an instant-read thermometer; it should register 190°F (88°C).
- If the pudding is not yet set, continue cooking in 15-minute increments until it reaches the correct temperature.
- Uncover the slow cooker and cook on high for an additional 15 minutes to allow the top to set slightly.
- Turn off the slow cooker and let the pudding stand, covered, for at least 15 minutes to allow it to cool and set further.
- Serve warm or at room temperature. Top with whipped cream, raspberry sauce, or white chocolate sauce, as desired.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
320g
Fat
167g
Carbs
80g
