Slow Cooked Raisin Bread Pudding Recipe

Name: Slow Cooked Raisin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 slices bread, cubed; 4 eggs; 2 cups milk; ¼ cup sugar; ¼ cup butter, melted; ¼ cup raisins; ½ teaspoon ground cinnamon; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup water; ¾ cup sugar; 1 teaspoon vanilla extract; vanilla ice cream (optional) or Cool Whip (optional)

Servings: persons

8 slices bread, cubed
4 eggs
2 cups milk
¼ cup sugar
¼ cup butter, melted
¼ cup raisins
½ teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
¾ cup sugar
1 teaspoon vanilla extract
vanilla ice cream (optional) or Cool Whip (optional)

1
Place bread cubes in a greased slow cooker/crock pot.
2
In a bowl, beat eggs and milk; stir in sugar, butter, raisins, and cinnamon.
3
Pour over bread; stir.
4
Cover and cook for 1 hour on high heat.
5
Reduce heat to low and cook for 3 to 4 hours or until a thermometer reads 160 degrees.
6
Just before serving, melt butter in saucepan.
7
Stir in flour until smooth.
8
Gradually add water, sugar, and vanilla.
9
Bring to a boil; cook and stir for 2 minutes or until thickened.
10
Serve with warm bread pudding.
11
Top with ice cream or Cool Whip if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 slices bread, cubed, 4 eggs, 2 cups milk, ¼ cup sugar, and more.

Yes, Slow Cooked Raisin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow Cooked Raisin Bread Pudding

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