Crock Pot Eggnog Bread Pudding

Eggnog Bread Pudding is perfect for Christmas dessert. Get extra fancy and serve this bread pudding recipe for breakfast on Christmas morning.

It only takes a couple of hours to slow cook.

The holidays are a perfect time to celebrate with a fancy recipe like bread pudding.

And when you make it in a slow cooker you can set it to go and not have to worry about it until it is time to serve.

It only takes about 3 to 4 hours on low to make this extra special eggnog flavored recipe in the crock pot.

What is bread pudding?

Bread pudding is a bread and custard dessert recipe.

Stale or old bread is soaked in an egg base usually mixed with a dairy product like milk or in this case eggnog, sugar, dried fruit, and spices.

When the bread pudding ingredients are baked or slow cooked in a crock pot the egg and milk mixture turns into a lovely custard-like filling.

The top layer of cubed bread will be come a little toasty and the center has a creamy custard-like consistency.

Bread pudding sounds a lot like French Toast doesn't?

The difference is that bread pudding doesn't have the eggy flavor of French toast and instead of feeling like you are eating breakfast each spoonful of bread pudding is sweet and delicious like you would expect a dessert to be.

How To Make Crock Pot Eggnog Bread Pudding

A crock pot bread pudding is perfect for the holiday season since it frees up the oven for the main course.

You can set the crock pot on a side board and everyone can serve themselves.

Eggnog Bread Pudding Ingredients

• About 10 slices of day-old bread: All bread pudding starts with day old or stale bread. This recipe is perfect when you need to use up bread that is on its way to the trash bin. A sweet bread like Kings Hawaiian Sliced Bread adds another layer of flavor but regular sandwich bread can be used also.
• Dried fruits: Raisins are traditionally used. You can use golden raisins or even dried dates.
• Eggs: Eggs are the star of the bread pudding custard. For this recipe you will need two large eggs.
• Eggnog: Buy an eggnog or make homemade eggnog. Just make sure you like the flavor of the store bought eggnog you are using. You will need 2 ½ cups of the best eggnog.
• Sugar: The sugar adds the sweetness to the bread pudding custard. This recipe calls for ¼ cup granulated white sugar.
• Vanilla extract: Only use pure vanilla extract. I used my homemade vanilla extract.
• Spices: Ground cinnamon and freshly grated nutmeg add the holiday flavors to the bread pudding. You'll need 1 teaspoon of cinnamon and ¼ teaspoon ground or grated nutmeg.

Let's make bread pudding

1. Stack a few pieces of bread and cut into about 1 inch cubes. Repeat with remaining bread. Place the bread cubes in the crock pot and sprinkle the raisins over the top. If you are using a deep and narrow crock pot add the cubed bread and raisins in two layers.
2. In a large bowl beat the eggs with the eggnog, sugar, vanilla extract, ground cinnamon and grated nutmeg. Whisk until the spices are combined well with the egg mixture.
3. Pour the eggnog mixture evenly over the cubed bread in the crock pot. Use a large spoon to toss the ingredients until the bread has been coated and starts to absorbed the egg mixture.
4. Place the lid on the slow cooker. Cook on low for 3 to 4 hours or until the custard is set in the middle.
5. Makes 8 or more servings.

Serving suggestions

Eggnog bread pudding can be served straight from the slow cooker without any added sauce.

It tastes delicious just the way it is.

But if you feel like you need to pour something over this Eggnog Bread Pudding you could use rum sauce or whipped cream as a topping.

Recipe FAQs

Recipe Expert Tips

• Time saving tip: To save time you can assemble this recipe ahead of time by layering the bread and raisins in the crock. Cover with aluminum foil and leave out on the counter until needed. Mix the wet ingredients in a large bowl. Cover and keep refrigerated until needed. When it is time to cook the bread pudding all you need do is pour the wet ingredients over the dry bread in the crock and turn the crock pot on.
• Cooking times will vary: I used the crock pot casserole crock pot and the recipe cooked in two hours because the crock pot is long and narrow. If you are using a deep crock pot it will take longer to cook because of the thickness of the layered ingredients. The deeper the pot the longer it will take for the center of the ingredients to cook and set the eggs.
• Vanilla extract: Only use pure vanilla extract for the best vanilla flavor. Imitation vanilla does not have a good vanilla flavor.
• Nutmeg: I always use freshly grated nutmeg in my recipes. You get the best nutmeg flavor this way. Spice can be expensive but whole nutmegs will last years in an airtight container. It is worth the extra cost even though you may only use nutmeg a couple of times a year.
• Deep crock pots: If using a deep crock pot add the bread cubes and raisins in layers.

Check out the rest of Flour On My Face Crock Pot Recipes for more delicious and easy slow cooker recipes perfect for the holidays!

Print the Crock Pot Eggnog Bread Pudding recipe below.

More Crock Pot Dessert Recipes can be found on the Crock Pot Desserts page.