Crock Pot Eggnog Bread Pudding

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Crock Pot Eggnog Bread Pudding

This Crock Pot Eggnog Bread Pudding is the best bread pudding recipe you could make for your Christmas dinner dessert. Get extra fancy and serve this Eggnog Bread Pudding for breaksfast on Christmas morning.

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.

What kind of sauce for bread pudding?

This Crock Pot 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 make some rum sauce or homemade whipped cream.

Happy Holidays from Flour On My Face!

How To Make Crock Pot Eggnog Bread Pudding

Ingredients

• 10 slices day-old bread, cubed (I used King’s Hawaiian Sliced Bread)
• 1/2 cup golden raisins
• 2 large eggs, beaten
• 2 1/2 cups eggnog
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract (I used my homemade vanilla extract)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Place the cubed bread into the Crock Pot Casserole Slow Cooker. Sprinkle the raisins over the top of the bread.
2. In a bowl beat the eggs and add the eggnog, sugar, vanilla extract, cinnamon, and nutmeg. Whisk until well combined.
3. Pour the egg mixture over the cubed bread and raisins in the slow cooker.
4. Using a large spoon toss the ingredients until all of the bread has absorbed the egg mixture.
5. Place the lid on the slow cooker.
6. Cook for 3-4 hours on low.
7. Makes 8 servings.

Print the Crock Pot Eggnog Bread Pudding recipe below.

Crock Pot Eggnog Bread Pudding

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 10 Minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 8 Servings 1x
• Category: Crock Pot Recipes
• Method: Slow Cooker
• Cuisine: American

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Description

This Crock Pot Eggnog Bread Pudding is the best bread pudding recipe you could make for your Christmas dinner dessert.

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Scale 1x2x3x

Ingredients

• 10 slices day old bread, cubed (I used King’s Hawaiian Sliced Bread)
• 1/2 cup golden raisins
• 2 large eggs, beaten
• 2 1/2 cups eggnog
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract (I used my homemade vanilla extract)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

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Instructions

1. Place the cubed bread into the Crock Pot Casserole Slow Cooker. Sprinkle the raisins over the top of the bread.
2. In a bowl beat the eggs and add the eggnog, sugar, vanilla extract, cinnamon and nutmeg. Whisk until well combined.
3. Pour the egg mixture over the cubed bread and raisins in the slow cooker.
4. Using a large spoon toss the ingredients until all of the bread has absorbed the egg mixture.
5. Place the lid on the slow cooker.
6. Cook for 3-4 hours on low.
7. Makes 8 servings.

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Nutrition

• Calories: 698

Keywords: Christmas Breakfast ideas, Crock Pot Christmas Breakfast, Eggnog Casserole recipe

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

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