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.