Slow Cooker White Chocolate Bread Pudding
Slow Cooker White Chocolate Bread Pudding is a creamy homemade dessert prepared with bread, eggs, milk, cream, vanilla, and white chocolate.The slow cooker gently cooks the mixture until the bread becomes soft and the custard sets.White chocolate adds a sweet, buttery flavor that makes every serving especially indulgent.Day-old bread works beautifully because it absorbs the custard without becoming overly mushy.Serve this comforting dessert warm with whipped cream, fresh berries, or melted white chocolate.It is an easy dessert for holidays, family dinners, dinner parties, and relaxed weekends.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes
- 1 cup white chocolate chips or chopped white chocolate
- 3 large eggs
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon finely grated lemon zest (optional)
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray. This helps prevent sticking and makes serving easier.
- Cut the bread into evenly sized cubes. Brioche, challah, French bread, or sturdy white bread works well. If the bread is fresh and very soft, leave it uncovered for a short time to dry slightly.
- Place the bread cubes into the prepared slow cooker. Sprinkle the white chocolate chips or chopped white chocolate evenly between the bread cubes, reserving a small amount for the topping if desired.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, salt, and optional cinnamon. Continue mixing until the eggs are fully incorporated and the sugar begins to dissolve.
- Pour the custard mixture evenly over the bread and white chocolate. Gently press the bread down with a spoon so that the cubes absorb the liquid. Let the mixture stand for approximately 5–10 minutes.
- Sprinkle the reserved white chocolate over the top. If you enjoy a subtle citrus flavor, add a small amount of finely grated lemon zest before cooking.
- Cover the slow cooker and cook on LOW for approximately 2½–3½ hours. Cooking times vary by appliance, so begin checking around the 2½-hour mark.The pudding is ready when the center is set, the bread is tender, and no visibly liquid egg custard remains. For food safety, the center should reach 160°F (71°C).Avoid lifting the lid repeatedly because this releases heat and can extend the cooking time.
- Switch off the slow cooker and allow the pudding to rest for 10–15 minutes. This helps the custard settle and makes serving easier.Spoon the warm pudding into bowls. Add whipped cream, fresh berries, white chocolate shavings, or a drizzle of melted white chocolate for an elegant finish.
Notes
-
Choose sturdy bread: Brioche, challah, French bread, and white sandwich bread are suitable options.
-
Use good-quality white chocolate: Choose white chocolate that contains cocoa butter for a smooth, creamy result.
-
Prefer day-old bread: Slightly stale bread absorbs the custard more effectively than very fresh bread.
-
Adjust the sweetness: White chocolate is naturally sweet, so reduce the added sugar if desired.
-
Add chocolate evenly: Distribute the white chocolate throughout the bread so that each serving gets some.
-
Monitor cooking time: Slow cookers vary, so check the pudding toward the beginning of the estimated cooking window.
-
Allow resting time: Resting helps the custard settle and makes the pudding easier to serve.
-
Store leftovers safely: Refrigerate leftovers in a covered container within two hours and consume within 3–4 days.