Crockpot Bread Pudding

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  • 1/2 cup orange juice
  • 3/4 cup dried cranberries
  • 6 large eggs
  • 1/2 cup sugar
  • 1 1/3 cups whole milk
  • 2 teaspoons vanilla
  • Butter
  • 8 cups cubed stale French bread (about a 1-pound loaf)
  • 1/4 pound white chocolate, chopped


Heat orange juice in a small saucepan, just to a simmer. Remove from heat and add cranberries. Set aside for at least 15 minutes, or until cranberries are plump and tender. Drain cranberries and discard juice. In a mixing bowl, whisk together eggs and sugar until well combined. Whisk in milk and vanilla. Generously butter the ceramic insert of a 5-quart crockpot. Layer half of bread on bottom. Sprinkle half the cranberries and white chocolate over the bread. Repeat with remaining bread, cranberries and white chocolate. Pour custard over top and gently press bread down into custard. Place lid on crockpot and cook on high 1¾ to 2 hours, or until puffed and set. Serve warm.

Recipe from Central Market Mill Creek - Culinary Resource Center
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