Cranberry Walnut Slow Cooker Bread Pudding

Cranberry Walnut Slow Cooker Bread Pudding is the perfect warm, comforting dessert to make with ease. With the rich custard‑soaked bread, the sweet tartness of dried cranberries, and the crunch of walnuts, this slow cooker version simplifies traditional baking for a hands‑off treat. As the aroma of maple syrup, vanilla, and cinnamon fills your kitchen, you’ll know you’ve found a dessert that’s both indulgent and effortless. It’s ideal for gatherings or a cozy night in—let’s dive into the details.

Why You’ll Love This Recipe

You’ll love this Cranberry Walnut Slow Cooker Bread Pudding because it offers three major wins:

• Hands‑free cooking: Using the slow cooker means you don’t have to babysit the oven. Let it cook while you focus on other things.

• Holiday‑worthy flavour: The combination of maple syrup, cinnamon, walnuts, and dried cranberries brings seasonal warmth and texture.

• Comforting and versatile: Whether served with warm caramel sauce (included in the recipe) or a scoop of vanilla ice cream, it makes a decadent dessert that still feels approachable.

Ingredients

For the Bread Pudding:

• 2 ½ cups milk

• 3 large eggs

• ½ cup maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• 5 cups bread, cut into 1‑inch cubes

• 2 tablespoons butter (for greasing the slow cooker)

• ½ cup walnuts, roughly chopped

• ½ cup dried cranberries

For the Caramel Sauce:

• 1 can condensed milk

• 2 tablespoons brown sugar

• 1 tablespoon butter

• Pinch of sea salt (optional)

Step‑by‑Step: How to Make Cranberry Walnut Slow Cooker Bread Pudding

1. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and ground cinnamon until fully combined.

2. Add the cubed bread into the custard mixture and stir gently so the bread absorbs the liquid. Let it soak for about 10 minutes.

3. Grease your slow cooker well with the 2 tablespoons of butter.

4. After soaking, stir in the chopped walnuts and dried cranberries into the bread mixture. Then transfer everything into the slow cooker.

5. Cover and cook on low for approximately 4 hours, until the pudding is set and the top is lightly golden and puffed.

6. While the pudding is cooking (or just before serving), prepare the caramel sauce: In a medium saucepan over medium heat, add the condensed milk, brown sugar, and butter. Stir continuously until the mixture becomes bubbly and thickened. If you like, add a pinch of sea salt for balance.

7. Once the bread pudding is done, serve it warm directly from the slow cooker, drizzled generously with the warm caramel sauce.

Helpful Tips

• Use slightly stale or day‑old bread if possible—it absorbs the custard better and gives the pudding a better texture.

• Greasing the slow cooker generously is key to prevent sticking and to help with an easy release.

• Make sure to cook on low rather than high; cooking high may cause the edges to cook too fast and the middle to be undercooked.

• If you find the top is browning too much, you can cover loosely with foil during the last hour.

• Let the bread cubes soak for the full 10 minutes so the custard fully penetrates.

• Serve immediately for best taste and texture; leftovers can be gently reheated in the microwave or slow cooker on warm.

Substitutions And Variations

• Walnuts substitution: If you don’t prefer walnuts, feel free to leave them out or substitute pecans or almonds for a different nut flavor.

• Dried cranberries alternative: If cranberries aren’t your thing, you can use raisins, chopped dried apricots, or even fresh berries (though fresh may release more liquid).

• Bread type: You can use brioche, challah, or French bread for a richer pudding, or whole‑wheat/whole‑grain bread for a more rustic version.

• Add‑ins: For extra flavour, stir in ½ teaspoon orange zest or ¼ teaspoon nutmeg. For a boozy twist, add a splash (1–2 tablespoons) of rum or bourbon to the custard mixture.

• Sauce variation: Instead of the caramel sauce, you could use a vanilla crème anglaise, a drizzle of maple syrup, or even a scoop of ice cream.

Storage Instructions

Allow the bread pudding to cool to room temperature before storing.
Keep it in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat: You can portion and microwave gently (30‑60 seconds) until warm. Alternatively, warm in the oven at 325 °F (about 160 °C) for 10‑15 minutes covered. You may need to add a splash of milk if it seems dry.
The caramel sauce can also be stored separately in a sealed jar in the fridge for up to 5 days—just reheat gently in a saucepan or microwave before serving.

Nutritional Information

Based on standard bread pudding nutrition data: A typical 100 g serving of bread pudding contains approximately 292 calories, with about 7.7 g fat, 48 g carbohydrates (including ~33 g sugars), 1.2 g fibre, and 5.9 g protein.
Because this specific recipe includes added elements like walnuts, dried cranberries, maple syrup, and a caramel sauce, expect the calorie count and sugar content to be higher than basic recipes. Enjoy as a treat and adjust portion size accordingly.

Serving Suggestions

• Serve warm, straight from the slow cooker, and drizzle the warm caramel sauce over each portion for a decadent finish.

• Add a scoop of vanilla ice cream or a dollop of softly whipped cream on top for an extra indulgent experience.

• For a brunch twist, pair a portion with freshly brewed coffee or warm spiced tea.

• Garnish with extra chopped walnuts or a few fresh cranberries to add colour and texture when serving to guests.

Frequently Asked Questions About Cranberry Walnut Slow Cooker Bread Pudding

Can I use bread that is not stale?
Yes – you can use fresh bread, but it’s helpful to dry it out slightly (for example, bake it for 5‑10 minutes at a low temperature) so it absorbs the custard better.

What kind of slow cooker size should I use?
A 6‑quart (approx. 5.7 L) slow cooker works well for this recipe. If you only have a smaller cooker, you may need to reduce the ingredient amounts or be aware the pudding may cook faster.

Can I skip the caramel sauce?
Absolutely. The pudding is delicious on its own, thanks to the maple syrup custard and cranberries. The sauce adds richness, but is optional for a lighter version.

Can this be made ahead?
Yes. You can prepare the bread cubes, custard mixture, nuts and dried fruit ahead of time, keep them chilled overnight, and then cook in the morning. Cook time may vary slightly due to starting temperature.

How can I tell when it’s done?
The pudding is done when the edges are set and pulling away slightly from the sides of the slow cooker, and the centre feels firm but still slightly springy. A thin knife inserted in the centre should come out mostly clean.

Final Thoughts

Thank you for joining me in making this Cranberry Walnut Slow Cooker Bread Pudding—one of my favourite comforting desserts to share with friends and family. It’s simple to prepare, full of warm flavour, and perfect for any cozy occasion. I hope you enjoy it as much as I do, and that it brings sweetness and ease to your cooking experience. Here’s to many delicious moments around the table—happy cooking and many thanks for being part of this food‑loving community!

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