Slow Cooker Blueberry Bread Pudding

This slimmed-down bread pudding is a wonderful way to use up leftover, even slightly stale, challah. You can also use dried fruit instead of blueberries.

Serves: 10Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 4 cups cubed challah
  • 1 cup fresh blueberries
  • 2⅓ cups fat-free evaporated milk
  • 2 large eggs
  • ⅓ cup packed dark brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg

Directions

  • Spray a 4- to 5-quart slow cooker with cooking spray. Add the bread cubes.
  • In a medium bowl, whisk the evaporated milk, eggs, brown sugar, vanilla, cinnamon, ginger, and nutmeg. Pour over the bread cubes and top with blueberries.
  • Cook for 5 hours on low or until the pudding no longer looks liquid.

Recipe Information

Serves: 10

Ingredients

  • 4 cups cubed challah
  • 1 cup fresh blueberries
  • 2⅓ cups fat-free evaporated milk
  • 2 large eggs
  • ⅓ cup packed dark brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg

Directions

  • Spray a 4- to 5-quart slow cooker with cooking spray. Add the bread cubes.
  • In a medium bowl, whisk the evaporated milk, eggs, brown sugar, vanilla, cinnamon, ginger, and nutmeg. Pour over the bread cubes and top with blueberries.
  • Cook for 5 hours on low or until the pudding no longer looks liquid.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat2g
Saturated Fat0.5g
Cholesterol45mg
Sodium200mg
Total Carbohydrate28g
Dietary Fiber1g
Sugars17g
Protein8g