Crock Pot Bread Pudding

Your gonna say YUM

Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Foods cooked this way have more flavor due to the longer cooking time and allows for better distribution of flavors in many dishes. Because the food is cooked at a fairly low heat for longer periods it generally yields higher nutrient content verses boiling or frying.


Another advantage is that the slow cooker travels well. From potlucks to parties, easily get your slow cooker meals from here to there. There are insulated bags we can purchase that keeps our food warm, so we can transport our slow cooker. Many fit different size slow cookers, from 4 to 8 quart.

It’s rare to burn or scorch foods in a slow cooker and it saves on a lot of dishwashing several pots and pans to create a meal. And, a crock pot uses a lot less energy that the stove top or oven and they do not put out the heat you get from a stove top or oven either.

Another PLUS is reducing our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

There are so many recipes for the crockpot. From soups and stews to casseroles and baked desserts. I have made bread pudding in my crockpot and you will find the recipe below.

I am not much of a bread eater but I have to say I do love Bread Pudding and nothing is easier than making it in the crock pot. I will never go back to any other method.

There are a number of Crock Pot recipes in the FREE library. They are pdf form so you can print them right out or save. If your a subscriber to “Only Today” you have your password to the library. If not, what are you waiting for? Scroll to the bottom of this post and sign up.


Crock Pot Bread Pudding

What you need
8 cups cubed bread (about 1 loaf) 100% whole wheat suggested.
(optional) 1 cup raisins (or) chopped apples (or) peaches
1 cup coconut milk PLUS 1 cup coconut cream (or) 2 cups of coconut cream
4 eggs
1/4 cup butter, melted
1/4 cup coconut sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon

Lightly grease the inside of the crock pot with coconut oil and preheat on high.
Into a large bowl, mix everything but the bread.
Then: Add the bread to the mixture and mix until bread is well coated.
Transfer the mixture into the crockpot and turn on low.
Cook on Low until a knife inserted near the center comes out clean, about 2 and 1/2 to 3 hours.
Serve while warm.
Optional: Drizzle a little bit of maple syrup over and serve
Optional: add a few chocolate chips to the top about 15 minutes before serving.


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