Easy Bread Pudding Dessert (Printable Version)
Soft bread baked with vanilla and milk, finished with cozy sweetness and warm comfort in every bite.
# Ingredients:
→ Main Ingredients
01 -
1 pound Italian bread, slightly stale
02 -
4 large eggs, lightly beaten
03 -
14 ounces sweetened condensed milk
04 -
1 cup whole milk
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon fine salt
# Steps:
01 -
Cut the Italian loaf into 1 to 2 inch cubes. If using fresh bread, arrange cubes in a single layer on a baking sheet and bake at 400°F for 3 to 4 minutes to dry slightly.
02 -
Coat the interior of the slow cooker with nonstick spray to prevent sticking.
03 -
Transfer bread cubes to the slow cooker. If using a vessel smaller than 5 quarts, press bread gently to fit.
04 -
In a large bowl, whisk together eggs, sweetened condensed milk, whole milk, vanilla extract, and salt until fully combined.
05 -
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are thoroughly coated.
06 -
Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 to 6 hours until the custard is set and eggs are cooked through.
07 -
Serve warm, optionally topped with salted caramel sauce or your preferred garnishes.
# Notes:
01 -
Use slightly stale bread to achieve the best texture; fresh bread should be lightly toasted to prevent sogginess.
02 -
Allow the pudding to cool slightly in the cooker before slicing for cleaner portions.