Crock Pot Eggnog Bread Pudding recipe served on a festive red deesert plate with a Christmas napkin

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.



  • 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┬ánutmeg


  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.

  • Category: Crock Pot Recipes
  • Method: Slow Cooker
  • Cuisine: American


  • Calories: 698

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

Recipe Card powered by