Canned or fresh peaches and day old bread are transformed into a delicious homestyle dessert with just the right touch of cinnamon and nutmeg in this recipe for Crock-Pot Peach Bread Pudding. Dusted with powdered sugar right before serving takes this dessert over the top!
Crock-Pot Peach Bread Pudding
There is just something about bread pudding that says “comfort food” to me. And my family loves a good bread pudding for dessert after dinner. This recipe for Crock-Pot Peach Bread Pudding was an instant hit with my husband and kids.
I had sent my husband out a few days before for a salad and a loaf of bread to go with our dinner. Somehow he came home with 3 loaves of French bread instead of one.
I guess he couldn’t resist the smell of fresh baked bread at the grocery store.
It’s OK, neither can I! 🙂
I decided to take the other two loaves of bread and transform them into a yummy dessert a few days later.
You can use pretty much any type of bread that you want in this recipe… sandwich bread, hot dog buns, hamburger buns, raisin bread, brioche. You can even mix and match the bread types you use.
Bread pudding was created to use up leftover bread that otherwise would have gone to waste.
To ensure that your bread pudding comes out moist but not mushy you need to have “day old” bread. That means bread that has dried out a little bit.
What I find easiest is to run each piece of bread through the toaster on low just to dry it out and remove some of the moisture.
You can also lay the bread slices out on a baking sheet and flip it over a few time or pop the baking sheet in the oven for a few minutes.
The bread doesn’t need to be crouton level of a crisp, but lightly toasted will be perfect.
I used my casserole slow cooker to make this recipe but you can also use a 6 quart or larger oval slow cooker.
And I decided to use canned peaches because that is what I had on hand in the pantry, but feel free to use fresh peaches if they are in season. Either will taste great!
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| Servings | 8people |
| Prep Time | 30minutes |
| Cook Time | 4 - 5hours on LOW |
- Bread Pudding:
- 6 cups Day-Old Bread allowed to dry out or lightly toasted and then torn into pieces or cut into cubes
- 2 cups Canned Peaches In Juice drained (reserve juice) and diced
- 1/4 cup Butter
- 3 large Eggs
- 2 cups Milk
- 1/2 cup Brown Sugar packed
- 1/4 cup Reserved Peach Juice if using fresh peaches use apple juice, peach nectar or water
- 2 tablespoons Ground Cinnamon
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Ground Nutmeg
- For Serving:
- 1/4 cup Powdered Sugar
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Ingredients
Servings: people
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- Spray either a 3.5 quart casserole slow cooker or a 6 quart oval slow cooker with non-stick cooking spray or butter bottom and sides. Set aside.
- Add dried out or lightly toasted bread pieces and diced peaces to the slow cooker.
- Cut the butter into pats and place the pats of butter evenly over the top of the bread,
- In a medium mixing bowl, whisk together the remaining ingredients (except for the powdered sugar) to create a custard.
- Pour custard mixture evenly over the top of the bread and toss lightly and then press the moistened bread down into the slow cooker making sure all of the bread is absorbing the custard.
- Cover and cook on LOW for 4 to 5 hours or until the center of the bread pudding is no longer running
- Dust individual servings of bread pudding with powdered sugar before serving.
* You can also use fresh peaches. If using fresh peaches use 1/4 cup of either apple juice, peach nectar or water in replacement of the reserved canned peach juice.
** Topping the bread pudding with vanilla ice cream or whipped cream takes this dessert over the top. I love the cold ice cream melting over the hot bread pudding!
Recipe Collections:
| Bread Pudding Crock-Pot Recipes | Dessert Slow Cooker Recipes |
| American Slow Cooker Recipes | 3.5 Quart Casserole Crock-Pot Recipes |
| Peach Crock-Pot Recipes | Frugal Slow Cooker Recipes |
Products Used In This Crock-Pot Peach Bread Pudding Recipe:
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