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–+ servings

Slow Cooker Bread Pudding One-Pot Recipe

This slow cooker bread pudding is a rich and creamy dessert made with challah bread, egg yolks, vanilla, and cream, all slow-cooked to perfection.
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Course Dessert
Cuisine American, Jewish
Servings 8 to 10 people

Equipment

  • 5- to 7-quart oval slow cooker

Ingredients
  

  • 9 large egg yolks
  • ¾ cup 5¼ ounces sugar
  • 4 teaspoons vanilla extract
  • ¾ teaspoon table salt
  • 2½ cups heavy cream
  • 2½ cups milk
  • 1 pound challah cut into 1-inch pieces (12 cups), staled overnight

Instructions
 

  • In a large bowl, whisk together egg yolks, sugar, vanilla extract, and salt. Add the heavy cream and milk, whisking until well combined. Stir in the challah pieces, tossing to coat. Let the mixture sit for about 30 minutes, pressing the bread occasionally to ensure it absorbs the liquid.
  • Line the slow cooker with an aluminum foil collar and lightly coat it with vegetable oil spray. Transfer the soaked challah mixture into the prepared slow cooker, spreading it into an even layer. Cover and cook on low for 3 to 4 hours until the center is set.
  • Turn off the slow cooker and let the bread pudding rest, covered, for about 15 minutes. Remove the foil collar before serving.

Notes

Cook Time: 3 to 4 hours on low and 4 hours resting time
Keyword best bread pudding, bread pudding recipe, crockpot dessert, easy slow cooker dessert, homemade challah bread pudding, one-pot dessert, simple one-pot dessert, slow cooker bread pudding
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