Slow Cooker Eggnog Bread Pudding

Eggnog bread pudding with berries on a spoon held over a slow cooker full of the same

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Slow cooker eggnog bread pudding is a rich and comforting dessert. This decadent treat is simple to make and perfect for the holiday season.

Prep Time10

Cook Time4

Course: Dessert

Cuisine: American

Keyword: eggnog bread pudding, slow cooker bread pudding, slow cooker eggnog bread pudding

Servings: servings

Calories: 143kcal

Author: The Lazy slow cooker

Equipment

4 qt slow cooker or larger
Knife and cutting board
measuring cups and spoons

Ingredients

1 large loaf cinnamon bread
4 eggs
2 cups eggnog I use almond milk "nog" (no egg)
½ cup brown sugar
1½ teaspoon vanilla extract
1 teaspoon cinnamon
½ tsp nutmeg

Instructions

cut 1 large loaf cinnamon bread into 1" cubes and place into the bottom of a greased slow cooker
in a separate bowl, whisk together 4 eggs, 2 cups eggnog, ½ cup brown sugar, 1½ teaspoon vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon nutmeg
pour liquid mixture over bread cubes. Use whisk to push the cubes into the liquid making sure all cubes are saturated.
Cover and cook on low for 3-4 hours or high for 1.5 - 2 hours.
Serve warm with you favorite bread pudding toppings

Video

Notes

If your slow cooker cooks unevenly, as some of mine do, remove the insert half way through cooking, rotate 180° and return to heating element.

To help absorb some of the extra condensation, it is helpful to cover your slow cooker with a tea towel before putting on the lid. The towel will stop the condensation from dripping back on to your bread pudding.

Please see above write up for serving and storing ideas.

Nutrition