Slow Cooker Bread Pudding with Strawberries
Serves 810 mins prep180 mins cook
🍓🍞😋 Soft and tender brioche bread pudding with juicy berries in every bite is so EASY to make when you let your Crock-Pot do all the work for you! Everyone will enjoy this bread pudding that's PERFECT for brunch, summer holiday celebrations, or casual entertaining when you want to serve something sweet yet totally trouble-free!
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What you need
Instructions
0 Spray the ceramic basin portion of your slow cooker very well with cooking spray. Tip - I recommend using either a 6 or 7-quart slow cooker (linked above) rather than a 4 to 5-quart one so that the recipe cooks more evenly, ingredients will be more flat than piled up or mounded, and will cook in less time overall. 1 Add half the bread cubes, sprinkle half the strawberries, and repeat by sprinkling the other half of the bread, and then the the remaining strawberries. Set aside momentarily. Bread Tips - If you buy a 1 pound loaf of brioche (16 ounces), you'll just have a bit left over since the recipe calls for 14 ounces. You can also use challah as a good sub for brioche. 2 To a large bowl, add the eggs, milk, sugars, maple syrup, vanilla, optional salt, optional lemon zest (or other spices), and whisk to combine. 3 Evenly pour the wet mixture over the bread cubes and strawberries. 4 Using a wooden spoon or rubber tipped spatula, gently stir and toss very well to combine and coat evenly, making sure all the bread cubes have been coated with some liquid. 5 Place the lid on the slow cooker, and cook on LOW heat for about 3 to 4 hours, or until the bread pudding is done. Slow Cooking Tips - Bread pudding is done when it's set in the center, lightly golden on top, and it's obvious there is no juicy (raw egg) mixture present. Since all slow cookers differ in their heat output and cooking intensity, I suggest starting to check slightly before 3 hours has passed, although resist the urge to keep peeking on it every half hour so that the heat doesn't escape unnecessarily every time you lift the lid 'to check'. I prefer LOW rather than high heat for this recipe. 6 Optionally garnish with confectioners' sugar, whipped topping, whipped cream, ice cream, more fresh berries, etc. or as desired and serve immediately when warm and freshly made. 7 Storage - I prefer to store this in the fridge rather than at room temp where it will keep airtight for up to 4-5 days. I like to reheat an individual portion of leftovers in the microwave for about 10-15 seconds, but it's optional. I don't recommend freezing this dessert due to undesirable texture changes that will likely occur during the thawing process.View original recipe