Slow Cooker Blueberry Bread Pudding

Slow Cooker Blueberry Bread Pudding

  • Cook Time

    4 hours on low

  • servings

    4

  • appliance

    Slow Cooker

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What You'll Need
  • 5 eggs
  • 4 cups milk
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 8 cups Challah bread, cut into 1-inch cubes and toasted
  • 1 cup blueberries
  • Whipped Cream
What To Do
  1. In a large bowl, mix the eggs together with the milk, sugar, vanilla, cinnamon, and nutmeg until well blended.
  2. Add the bread to the egg mixture and stir until well coated.
  3. Let stand uncovered for 10 to 15 minutes.
  4. Fold the blueberries into the batter.
  5. Divide the mixture evenly between four 6-ounce ramekins
  6. Set the slow cooker for 4 hours on low.
  7. Serve sprinkled with Confectioner’s sugar.