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- 8 cups day-old bread, cubed - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup maple syrup - 2 teaspoons ground cinnamon - 1 teaspoon vanilla extract - ½ teaspoon salt - 1 tablespoon butter, for greasing - 1 cup raisins or dried cranberries Using day-old bread is key. Fresh bread may turn soggy. Day-old bread absorbs the custard well. It also adds a nice texture. Quality maple syrup is important too. It gives the pudding a rich flavor. Avoid imitation syrup; it lacks depth. Maple syrup elevates each bite. You can add raisins or dried cranberries for a sweet, chewy texture. They mix well with the bread and spices. This adds a fun twist to the dish. These ingredients make the perfect base for your slow cooker maple cinnamon bread pudding. Enjoy the warm, comforting flavors! Start by greasing the bottom and sides of your slow cooker with butter. This step is key. It helps prevent the bread pudding from sticking. Use about one tablespoon of butter. Make sure to spread it evenly for best results. Next, grab a large bowl and whisk together the eggs, milk, heavy cream, maple syrup, ground cinnamon, vanilla extract, and salt. Mix these well until everything is smooth. The custard should look creamy and rich. This mixture adds flavor and moisture to your bread pudding. Now, take your cubed bread and add it to the custard mixture. Gently stir to coat each piece of bread. You want every cube to soak up that yummy custard. If you like, fold in one cup of raisins or dried cranberries. This adds a sweet touch and extra texture. Once mixed, pour everything into the prepared slow cooker. Make sure to spread it evenly. Cover and let it cook on low for about four hours. You’ll know it’s ready when the custard is set and the top is golden brown. Enjoy the warm, sweet aroma filling your kitchen! To ensure even cooking in your slow cooker, cut the bread into uniform cubes. This helps them soak up the custard mix evenly. Make sure to stir the bread well in the custard. This way, each piece gets a good soak. Layer the bread in the slow cooker without packing it too tightly. A loose layer allows heat to circulate and cook it well. How do you know when the pudding is done? Look for a golden top and a firm custard. When you gently shake the slow cooker, the center should not jiggle. It should feel set. If you have a food thermometer, check the internal temperature. It should reach 160°F for safety. Let it rest for about 10 minutes after cooking. This resting time helps it firm up before serving. For a tasty garnish, drizzle warm maple syrup over the pudding. A dusting of powdered sugar adds a touch of sweetness. You can also add a sprig of mint for color. For extra flavor, consider serving with whipped cream or vanilla ice cream. These additions elevate the dessert and make it even more delightful. {{image_2}} You can add many spices to this dish. Nutmeg brings warmth and depth. A pinch of cardamom adds a sweet, floral note. Try mixing these spices with cinnamon for more flavor. Each spice changes the taste and makes it special. If you need a gluten-free version, use gluten-free bread. Many stores sell good options. For a dairy-free twist, swap whole milk and cream with almond or coconut milk. These changes keep the dish creamy while meeting different needs. Want to make it even better? Add chocolate chips for a sweet surprise. Chopped nuts add crunch and texture. Both options give your bread pudding a new twist. Experiment with what you like best! To store your leftover bread pudding, let it cool first. Place it in an airtight container. This keeps it fresh and moist. You can also cover it tightly with plastic wrap. Store it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When you are ready to eat, reheating is easy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the bread pudding in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15 to 20 minutes until warm. You can also use the microwave. Just heat in 30-second bursts, stirring in between. This keeps the texture nice. To freeze your bread pudding, cut it into portions. Wrap each piece in plastic wrap. Then place the wrapped pieces in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. It can last for up to three months in the freezer. To defrost, place it in the fridge overnight. Reheat as mentioned above for the best taste and texture. Using fresh bread can change the texture of your pudding. Day-old bread is best because it absorbs the custard better. It helps create a rich and creamy dish. Bread that is a bit stale has less moisture. This allows it to soak up the egg and milk mix well. You can use any kind of bread, like white, whole wheat, or even brioche. Each type gives a different flavor. Cooking in a slow cooker takes about 4 hours on low. Make sure to cover it while it cooks. This helps the heat stay in and cook the pudding evenly. If you use a different setting, cooking time may vary. Check for doneness by looking for a golden top. The center should be set but still soft. Yes, you can prepare this dish ahead of time! Mix the custard and bread the night before. Store it in the fridge overnight. When you are ready, just pour it into the slow cooker in the morning. Set it and let it cook while you enjoy your day. This makes your morning easy and tasty. For reheating, warm it gently in the microwave or slow cooker. This blog post covered everything you need to know about making bread pudding in a slow cooker. You learned about key ingredients, like day-old bread and eggs, and why they matter. I shared step-by-step instructions to prepare and cook your pudding just right. You also got tips on serving, variations, and safe storage methods. Bread pudding is an easy and adaptable treat that everyone can enjoy. With these insights, you can create a delicious dish your family will love. Happy cooking!

Slow Cooker Maple Cinnamon Bread Pudding

Indulge in the sweet comfort of Slow Cooker Maple Cinnamon Bread Pudding, a delightful dessert that will warm your heart! This easy recipe combines cubed bread, creamy custard, and the rich flavors of maple syrup and cinnamon. Perfectly cooked in your slow cooker, it's a hassle-free treat for family gatherings or cozy nights in. Ready in just over 4 hours, click through to explore the full recipe and make this delicious dessert today!
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Ingredients
  

8 cups day-old bread, cubed

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup maple syrup

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

½ teaspoon salt

1 cup raisins or dried cranberries (optional)

1 tablespoon butter, for greasing

Instructions
 

Start by greasing the bottom and sides of your slow cooker with butter to prevent sticking.

    In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, ground cinnamon, vanilla extract, and salt until well combined.

      Add the cubed bread to the bowl and gently stir to ensure all pieces are soaked with the custard mixture.

        If using, fold in the raisins or dried cranberries to the bread mixture.

          Pour the bread mixture evenly into the prepared slow cooker.

            Cover and cook on low for about 4 hours or until the custard is set and the top is golden brown.

              Once cooked, remove the slow cooker lid and let it rest for about 10 minutes before serving.

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 8

                  - Presentation Tips: Serve warm, drizzled with additional maple syrup or a dusting of powdered sugar. Garnish with a sprig of mint for a pop of color.