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Slow Cooker Savory Bread Pudding

Slow Cooker Savory Bread Pudding

iamwinfred
Fall evenings call for cozy dishes that fill the house with comforting aromas, and this Slow Cooker Savory Bread Pudding delivers just that. Chunks of hearty bread soak up a rich, herby custard laced with cheese and vegetables, turning simple ingredients into a lush, flavorful pudding right in your crockpot. It's the kind of meal that feels like a hug on a plate, perfect for busy days when you want dinner ready without fuss.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Brunch, Main Course
Cuisine American
Servings 8 servings
Calories 420 kcal

Equipment

  • 6-quart slow cooker with removable insert for easy cleaning
  • Large mixing bowl
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons
  • Cheese grater if not using pre-shredded
  • Baking sheet for toasting bread
  • Skillet for sautéing vegetables
  • Le Creuset Stoneware Baking Dish (optional) for oven finish option

Ingredients
  

  • 1 loaf day-old French bread or sourdough about 1 pound or 450g, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk 480ml
  • 1 cup heavy cream 240ml
  • 2 cups shredded sharp cheddar cheese divided; 225g, shred from a block for better melting
  • 1 cup grated Parmesan cheese divided; 90g
  • 1 medium onion finely diced
  • 2 cups chopped spinach or kale
  • 1 cup diced bell peppers any color
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and black pepper to taste
  • 2 tablespoons butter for greasing
  • 1 tablespoon olive oil for sautéing vegetables
  • fresh herbs for garnish, if desired
  • fresh green salad with vinaigrette for serving, optional
  • roasted autumn vegetables for serving, optional; like Brussels sprouts or carrots
  • crusty dinner rolls for serving, optional
  • fried eggs for serving, optional; for a hearty brunch twist
  • crisp white wine or apple cider for serving, optional

Instructions
 

  • Preheat oven to 350°F if toasting fresh bread; skip if using stale bread. Spread 1-inch bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring halfway, until lightly golden and dry. Let cool completely.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and bell peppers; cook for 5-7 minutes until softened. Stir in minced garlic and chopped spinach or kale; sauté for 2-3 more minutes until wilted. Season lightly with salt and pepper, then remove from heat and set aside to cool slightly.
  • In a large mixing bowl, crack 8 eggs and whisk vigorously for 1 minute until frothy. Gradually pour in 2 cups milk and 1 cup heavy cream while whisking constantly. Fold in 1 ½ cups shredded cheddar, ¾ cup Parmesan, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Taste and adjust seasoning if needed.
  • Generously butter the inside of a 6-quart slow cooker. Place half the toasted bread cubes in an even layer at the bottom. Spread the sautéed vegetables evenly over the bread. Sprinkle the remaining ½ cup cheddar and ¼ cup Parmesan on top. Add the rest of the bread cubes, pressing down gently to compact slightly.
  • Slowly pour the egg mixture over the layered bread and veggies, ensuring it covers everything; use a spatula to press down so liquid seeps in. Cover and let sit for 15-20 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor absorption. If any bread pokes above the liquid, push it down gently.
  • Set slow cooker to low heat and cook for 3-4 hours. Check at the 3-hour mark: the center should be set but jiggle slightly, like firm custard; a knife inserted should come out clean. If needed, cook an additional 30 minutes, but avoid high heat to prevent rubbery texture. For a crispy top, remove the lid for the last 15 minutes or transfer to a broil-safe dish under the broiler for 2-3 minutes.
  • Turn off the slow cooker and let the pudding rest, covered, for 10 minutes. Scoop with a large spoon or cut into squares if firm enough. Garnish with fresh herbs if desired and serve warm.

Notes

  • Use day-old or toasted bread to absorb custard without disintegrating.
  • Shred cheese from a block for better melting than pre-shredded varieties.
  • Don't skip sautéing veggies to avoid excess liquid in the pudding.
  • Press bread gently during assembly for even distribution of custard.
  • Test doneness early to prevent overcooking; avoid high heat to prevent rubbery texture.
  • Make ahead: assemble everything up to the soaking step, cover, and refrigerate overnight. Let sit at room temp for 30 minutes before cooking.
  • No slow cooker? Bake in a greased 9x13 dish at 350°F, covered with foil for 45 minutes, then uncovered for 15 more until set.
  • Freezer-friendly: portion into freezer-safe containers after cooling. Thaw overnight in the fridge and reheat gently.
  • Prevent soggy pudding by toasting bread thoroughly, sautéing veggies to remove moisture, and avoiding over-soaking.
  • Cheese variations: try Gruyère for nuttiness, goat cheese for tang, or a mix with mozzarella for stretch. Stick to 3 cups total.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 20gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 230mgSodium: 680mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 30mgCalcium: 35mgIron: 15mg
Keyword comfort food recipe, crockpot bread pudding, easy fall dinner, savory bread pudding recipe, slow cooker savory bread pudding
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