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A serving of eggnog bread pudding on a red dessert plate with a spoon.

Crock Pot Eggnog Bread Pudding

Arlene Mobley - Flour On My Face
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 and is a self serve recipe for the holidays.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Breakfast, Brunch, Dessert, Main Dish
Cuisine American
Servings 8 Servings
Calories 236 kcal

Ingredients  

  • 10 slices day old bread (cubed (I used King's Hawaiian Sliced Bread))
  • ½ cup golden raisins
  • 2 large eggs (beaten)
  • 2 ½ cups eggnog
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract (I used my homemade vanilla extract)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
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Instructions 

  • 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.
  • 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.
  • 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.
  • Using a large spoon toss the ingredients until all of the bread has absorbed the egg mixture.
  • Place the lid on the slow cooker.
  • Cook on low for 3 to 4 hours or until the custard is set in the middle.
  • Makes 8 or more servings.

Recipe Expert Tips

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.

Nutrition

Serving: 1PlateCalories: 236kcalCarbohydrates: 38gProtein: 9gFat: 6gSaturated Fat: 3gCholesterol: 93mgSodium: 243mgPotassium: 280mgFiber: 2gSugar: 20gVitamin A: 231IUVitamin C: 1mgCalcium: 166mgIron: 2mg
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