Slow Cooker Blueberry Bread Pudding
A delicious, blueberry filled breakfast that is great for a holiday breakfast!
Equipment
- 1 Slow cooker
- 1 Bread knife
- measuring cups
- measuring spoons
- 2 Mixing bowls
- whisk
Ingredients
Bread Pudding
- 1 loaf bread, cubed old, stale bread works best
- 4 tbsp unsalted butter, melted
- 9 large eggs
- 4 c milk whole milk is best (or half and half for super decadent bread pudding)
- 1½ c sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 c blueberries (we sometimes add up to 3 c)
Topping (optional)
- 2 tbsp unsalted butter, melted
- 4 tbsp milk
- 2 tsp vanilla extract
- 2 c powdered sugar
Instructions
Bread Pudding
- Grease a 7 qt slow cooker and fill with half of the bread cubes and half of the blueberries. Then layer the rest of the bread and top with blueberries.
- Drizzle melted butter over the top of the blueberries and bread pieces.
- In a mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
- Pour egg mixture over the top. Use a fork to press the bread mixture down to soak up the custard mixture.
- Cook in the slow cooker on low for 3 hours or until a knife inserted in the center comes out clean.
Topping (optional)
- In a mixing bowl, combine melted butter, milk, vanilla, and powdered sugar. Whisk until smooth.