Description
This Cranberry Walnut Slow Cooker Bread Pudding is a cozy and flavorful dessert made with rich custard-soaked bread, dried cranberries, crunchy walnuts, and a homemade caramel sauce. Perfect for holidays or casual gatherings, it’s an easy slow cooker dessert everyone will love.
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)
Instructions
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In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and ground cinnamon until fully combined.
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Add the cubed bread into the custard mixture and stir gently so the bread absorbs the liquid. Let it soak for about 10 minutes.
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Grease your slow cooker well with the 2 tablespoons of butter.
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After soaking, stir in the chopped walnuts and dried cranberries into the bread mixture. Then transfer everything into the slow cooker.
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Cover and cook on low for approximately 4 hours, until the pudding is set and the top is lightly golden and puffed.
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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.
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Once the bread pudding is done, serve it warm directly from the slow cooker, drizzled generously with the warm caramel sauce.
Notes
Use stale bread for best texture. You can substitute raisins for cranberries or use pecans instead of walnuts. Serve warm with caramel sauce, whipped cream, or ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 32g
- Carbohydrates: 45g
- Protein: 7g