Creamy Slow Cooker Bread Pudding

Rich, dense slow-cooker bread pudding with a tres leches–style custard made from condensed, evaporated, and whole milk. Serve warm with caramel or vanilla sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Slow Cooker: Coat the inside of your slow cooker with nonstick spray. For easy cleanup and removal, you can line the insert with aluminum foil, letting the excess hang over the sides to use as handles.

Step 2

Make the Custard: In a large mixing bowl, whisk together the whole milk, condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt, and egg yolks until completely combined and smooth.

Step 3

Combine: Toss the cubed bread (and any optional nuts or chocolate chips) into the bowl with the milk mixture. Mix well to coat all the bread completely.

Step 4

Slow Cook: Pour the entire mixture into your prepared slow cooker. Cover and cook on LOW until the center of the pudding is completely set, which typically takes about 4 hours.

Step 5

Cool and Serve: Turn off the slow cooker, remove the lid, and let it cool slightly before serving. If you used foil, use the handles to carefully lift the pudding out for easier slicing.