Crockpot Bread Pudding Recipe | Vanilla Cinnamon Bread Pudding

This very easy Crockpot Bread Pudding recipe looks and tastes like you worked all day. Regular raisins can be used in place of golden raisins if you prefer. You can also add more cinnamon if you like. This  makes a tasty dessert any time of year, especially for Easter, Mother's Day, Thanksgiving or a Christmas pudding.

Crockpot Desserts

Recently I shared a recipe for New Orleans Bread Pudding with either Whiskey sauce or Bourbon sauce - a regional take for Mardis Gras.

This is an old fashion bread pudding recipe that's been updated as an easy crockpot dessert.

The frost is on the pumpkin and winter isn't far behind! We love our bread pudding here in New England, especially when we're snowed in! Bread pudding was also one of MY grandmother's favorite frugal desserts. A Depression dessert, nothing was wasted, and often stale bread was used and turned into yummy desserts.

This bread pudding cooks in a water bath, very similar to my homemade Macaroni and Cheese recipe. Both set up firmly and very nicely.

This recipe is a great way to use up leftover bread, or even if you make your own Sourdough Bread like I do, freeze what's leftover to make this bread pudding.

Serve with a simple Hard Sauce.

Be sure to Check out my Pumpkin Bread Pudding recipe too!

Clean-Up is easy with my crochet handmade dish cloths that I have in my Moomettes Crochet shop!

Simple Bread Pudding Recipe

2 tbsp unsalted butter, melted and divided

6 slices of white bread cut into 1/2 inch cubes

1/2 C golden raisins

1 C of milk

1 (15 oz.) container ricotta cheese

1 C sour cream

2 eggs

1/2 C sugar

1 tsp grated lemon zest

1 tsp vanilla extract

1/4 tsp ground cinnamon

Coat a 1 1/2 qt. souffle dish with 1 tbsp of the melted butter.

Place the bread cubes into the soufflé dish.

Sprinkle the raisins in with the bread.

Pour the milk over the top and stir to coat the bread well.

Stir together the ricotta cheese and sour cream in a mixing bowl.

Add the eggs and mix until the eggs are blended in well.

Sprinkle in the sugar and lemon zest.

Add the extract and mix until all the ingredients are blended together well.

Pour the mixture over the bread and gently stir until combined.

Drizzle the remaining butter of the mixture.

Sprinkle the cinnamon over the top.

Cover the souffle dish tightly with foil and place in the bottom of the slow cooker.

Add enough boiling water to the slow cooker to go 1 inch up the side of the soufflé dish.

Lay a dish towel over the top of the slow cooker then place on the lid.

Cook on the high setting for 2 1/2 hours or until the internal temperature on an instant read thermometer reaches 140 degrees.

Remove the soufflé dish from the slow cooker and allow standing 20 minutes before serving.

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