Did You Know You Could Make Bread Pudding In A Crock Pot?


I’m the kind of girl who really digs her crock pot. I’m stretched just a little too thin in life to slow down enough to really enjoy cooking most dishes. But desserts I can usually get on board with. There’s something about the singular focus that goes in to most desserts that I find kind of zen. And this recipe for White Chocolate Whiskey Bread Pudding that I stole from my Dad is just about the best thing you can put in your crock pot and forget about for a few hours. You ready to write this down so that your husband can make it for you on Mother’s Day? Okay good.

  • It Begins… 1 of 7
    It Begins...
    Personally, I'm both lazy and a cheater, so where the recipe calls for 1 loaf (about a lb) of french bread cubed, I buy the pre-sliced that my local bakery sells, and then I take crock-pottery to a new level of kitchen slackerdom by cutting the pre-cut bread in half with [my go-to tool] kitchen shears to get it to suitable "bread pudding" proportions.
  • Mmmmmmmm. Chocolate. 2 of 7
    Mmmmmmmm. Chocolate.
    White Chocolate Baby. First thing's first. Take the heavy cream and bring it to a simmer. Then you're going to pour it over the white chocolate chips, in a heat-safe bowl of course, and mix until they're all melted and delicious. Now stir the sugar, milk, eggs, egg yolks and vanilla to into that white chocolate melty goodness to create your "custard base."
  • They Don’t Call It A Mixmaster For Nothing 3 of 7
    They Don't Call It A Mixmaster For Nothing
    Next you're gonna add all that dried out bread to your base and mix and mix until it's well soaked, and then you're going to let it soak for like 45 minutes, while you check up on it every so often mixing occasionally.
  • A Watched Pot… 4 of 7
    A Watched Pot...
    Finally, it's into the crock pot with the whole shebang. I've done this for 1.5 hours on High, or 3 hours on Low. I've noticed no discernible difference between the two.
  • Fire! 5 of 7
    Alright, now that your bread pudding is safely in the crock pot, it's time for us to move on to the Whiskey Caramel Sauce. It's about to get crazy. It involves flambe. Here's how I handle it. I take a small saucepan and pour the whiskey in, then I take a long lighter, and POOF! Flambe.
  • Carmel From Scratch 6 of 7
    Carmel From Scratch
    In a separate pot, combine milk, butter and salt, melting the butter into the milk, while in STILL ANOTHER POT I mix the corn syrup, sugar and water. Okay, this is the hardest part. Stir the sugar, corn syrup, and water until it's like thick sand. Then, turn on the stove. DO NOT MIX THE QUICKSAND ANY MORE OR YOU WILL EFF IT UP. Just let it boil, about 7-10 minutes until it turns a dark carmel color. You're going to think you're doing it wrong until all of a sudden you realize you're doing it right, it smells like carmel and the color is perfect. But watch it, because it's apparently very easy to burn at this stage. Then, you're going to pour your milk/butter mixture into your sugar mixture. It's going to look crazy, but that's okay. Once it stops boiling, add your whiskey (which should be done burning off by now) and you're donezo. Put it in a heat safe container until you're ready to serve.
  • White Chocolate Whiskey Bread Pudding 7 of 7
    White Chocolate Whiskey Bread Pudding
    And that's it. Eat and enjoy.


2 cups heavy cream

1 1/4 cups white chocolate chips

1 1/2 cups sugar

2 cups milk

2 eggs, beaten

3 egg yolks, beaten

2 teaspoons vanilla

1 loaf (1-pound) stale French


1/3 cup whiskey

1 1/3 cups sugar

1/2 cup water

1 teaspoon corn syrup

1 3/4 cups heavy cream

6 tablespoons ( 3/4 stick) butter

1/4 teaspoon salt

1 1/4 teaspoons vanilla extract

Article Posted 3 years Ago

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