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5 from 1 vote

Slow Cooker Bread Pudding

This slow cooker bread pudding is the easiest bread pudding you'll ever make! It's full of warm cozy spices and rich, melted chocolate chips—just add a scoop of your favorite vanilla ice cream!
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: bread pudding, slow cooker bread pudding
Servings: 12
Calories: 603kcal
Author: Kasey Schwartz


  • 6 cups bread cubed and toasted
  • 2 1/2 cups whole milk
  • 4 eggs
  • 1 cup granulated sugar
  • ¼ cup unsalted butter melted
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • ½ cup bittersweet chocolate chips
  • 1 pint vanilla ice cream optional


  • Lightly grease the inside of the slow cooker. Add the toasted bread.
  • In a mixing bowl, whisk together the milk, eggs, sugar, butter, cinnamon, vanilla, and nutmeg until smooth and combined.
  • Pour over the bread in the slow cooker. Using a spatula, push down the bread to ensure that it soaks up as much liquid as possible. Do not stir. Sprinkle with the chocolate chips. Let everything soak for 15-20 minutes.
  • Cover and cook on low setting for 2.5-3 hours or until a toothpick inserted into the center comes out clean. Serve warm with vanilla ice cream.


Calories: 603kcal | Carbohydrates: 89g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 644mg | Potassium: 407mg | Fiber: 5g | Sugar: 37g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 5mg