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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Products Used In This Crock-Pot Peach Bread Pudding Recipe: