There is something irresistibly comforting about a warm, moist bread pudding that’s kissed with the tartness of cranberries and the crunch of walnuts. The Cranberry Walnut Slow Cooker Bread Pudding Recipe is a delightful twist on a classic dessert that you can prepare with ease and let your slow cooker do the magic. Infused with cozy spices, sweet maple syrup, and a velvety custard, this recipe promises a perfect balance of flavors and textures that will make it your new favorite go-to for cozy gatherings or a special family treat.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, but each one plays a crucial role in building the flavors, textures, and warmth of the pudding. From the creamy milk to the earthy walnuts and vibrant cranberries, every element combines beautifully in this dish.
- Milk (2 1/2 cups): The base of the custard, creating a rich and creamy texture.
- Large eggs (3): These bind everything together and give the pudding structure.
- Maple syrup (1/2 cup): Adds a natural sweetness with a hint of caramel flavor.
- Vanilla extract (1 teaspoon): Enhances the overall aroma and depth of the pudding.
- Ground cinnamon (1/2 teaspoon): Brings warm, spicy notes that complement the cranberries.
- Bread (5 cups, cut into 1-inch cubes): Stale or day-old bread works best for soaking up the custard.
- Butter (2 tablespoons plus 1 tablespoon): Adds richness and helps develop a beautiful crust.
- Walnuts (1/2 cup, roughly chopped): Provides a satisfying crunch and nutty flavor.
- Dried cranberries (1/2 cup): Tart and chewy, they offer bursts of fruity brightness.
- Condensed milk (1 can): Contributes creaminess and a subtle sweetness that elevates the pudding.
- Brown sugar (2 tablespoons): Used for a touch of caramel flavor and sweetness.
- Pinch of sea salt (optional): Enhances the flavors by balancing the sweetness.
How to Make Cranberry Walnut Slow Cooker Bread Pudding Recipe
Step 1: Prepare the Custard Mixture
Start by whisking together the milk, eggs, maple syrup, vanilla extract, and ground cinnamon in a large bowl. Make sure to combine them well so the spices and sweetness are evenly distributed in the custard.
Step 2: Assemble the Bread, Cranberries, and Walnuts
In your slow cooker, butter the bottom and sides to prevent sticking. Layer the cubed bread, dried cranberries, and chopped walnuts evenly inside. Using day-old bread helps it soak up the custard without getting mushy.
Step 3: Pour the Custard Over the Bread Mixture
Pour the custard mixture gently over the layered bread, cranberries, and walnuts. Press down lightly with a spatula to make sure the bread absorbs the custard well and the cranberries and walnuts are evenly distributed.
Step 4: Add Sweet Toppings and Start Cooking
In a small bowl, mix the condensed milk, brown sugar, remaining butter, and sea salt. Drizzle this topping mixture over the bread pudding to give it a sweet, caramelized finish while it cooks.
Step 5: Cook on Low
Cover the slow cooker and set it to low for about 4 hours. The slow cooking process allows the flavors to meld perfectly and the texture to become wonderfully soft with slight crisp edges.
How to Serve Cranberry Walnut Slow Cooker Bread Pudding Recipe
Garnishes
This bread pudding shines when garnished simply. A sprinkle of powdered sugar, a handful of extra chopped walnuts, or even a dollop of whipped cream can add a delightful finishing touch without overpowering the flavors.
Side Dishes
Pairing this dish with a scoop of vanilla ice cream or a drizzle of warm caramel sauce makes an enchanting dessert pairing. For brunch, it can stand beautifully alongside fresh fruit or a light, crisp salad to balance the richness.
Creative Ways to Present
Serve this pudding in individual ramekins or beautiful glass dishes to show off the layers of cranberries and walnuts. A drizzle of maple syrup or a dusting of cinnamon on top right before serving also adds a lovely visual and aromatic appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cranberry walnut slow cooker bread pudding in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect to enjoy over several meals.
Freezing
If you want to save some for later, this bread pudding freezes beautifully. Portion it out, wrap tightly in plastic wrap and foil, then store it in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Reheating
Reheat individual portions in the microwave for a minute or two until warm, or place in an oven-safe dish at 325°F (160°C) for 15-20 minutes. Cover loosely with foil to avoid drying out and enjoy it just as fresh.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will give a sharper tartness and a bit more moisture, so reduce any additional liquid slightly and expect a tangier burst in each bite.
What kind of bread works best?
Stale or day-old bread like French bread, brioche, or challah holds up well and absorbs the custard nicely without turning soggy. Avoid super soft breads that won’t provide enough texture.
Can I make this recipe in the oven instead of a slow cooker?
Yes, you can bake it in a 350°F (175°C) oven for about 45-60 minutes in a greased casserole dish, until the custard is set and the top is golden brown.
Is it possible to make this recipe dairy-free?
Try swapping the milk and condensed milk for coconut or almond milk varieties and use a dairy-free butter alternative. The texture will be slightly different but still delicious.
Can I add other nuts or fruits?
Of course! Pecans or almonds are lovely alternatives to walnuts, and dried cherries or raisins could replace cranberries for a different flavor twist.
Final Thoughts
There is something truly special about the Cranberry Walnut Slow Cooker Bread Pudding Recipe that warms not just your stomach but your heart. It’s easy to prepare, wonderfully fragrant, and packed with textures that make every bite memorable. Whether for a cozy family meal or a festive holiday treat, I encourage you to give this recipe a try—you’re going to adore it just as much as I do!
Print
Cranberry Walnut Slow Cooker Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Walnut Slow Cooker Bread Pudding is a comforting and delicious dessert perfect for cozy gatherings. Featuring tender bread cubes soaked in a cinnamon vanilla custard with sweet maple syrup, tart dried cranberries, and crunchy walnuts, it is slow cooked to a perfect creamy texture. The addition of a luscious condensed milk glaze with brown sugar and butter adds a rich finish that makes this bread pudding irresistible.
Ingredients
Bread Pudding Mixture
- 2 1/2 cups milk
- 3 large eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 5 cups bread, cut into 1-inch cubes
- 2 tablespoons butter
- 1/2 cup walnuts, roughly chopped
- 1/2 cup dried cranberries
Glaze
- 1 can sweetened condensed milk (approximately 14 oz)
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Pinch of sea salt (optional)
Instructions
- Prepare the Custard and Bread Mixture: In a large mixing bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and ground cinnamon until well combined. Add the cubed bread, walnuts, and dried cranberries to the custard mixture, gently folding to fully coat all bread pieces. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
- Slow Cook the Bread Pudding: Lightly grease the slow cooker with butter to prevent sticking. Transfer the bread and custard mixture into the slow cooker, spreading it out evenly. Cover and cook on low for 4 hours, or until the pudding is set and the top is golden and slightly firm to the touch.
- Prepare the Glaze: While the bread pudding nears completion, combine the sweetened condensed milk, brown sugar, butter, and a pinch of sea salt in a small saucepan over medium heat. Stir constantly until the mixture is melted and smooth, and the sugar is dissolved into a creamy glaze.
- Serve: Once the bread pudding has cooked thoroughly, drizzle the warm glaze over the pudding before serving. Scoop portions into individual bowls and enjoy warm for a comforting dessert experience.
Notes
- If you prefer a nuttier flavor, toast the walnuts lightly before adding them to the bread pudding mixture.
- Use day-old or slightly stale bread for best texture as it absorbs the custard better.
- You can substitute dried cranberries with raisins or dried cherries if desired.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter.
- Slow cooker times may vary based on model; check the pudding for a firm set at the 3.5-hour mark to avoid overcooking.
