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

Scale

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)

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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.