Is there anything cozier than the smell of warm blueberries and cinnamon wafting through your kitchen? This crockpot blueberry bread pudding has been my go-to dessert for lazy Sundays and potluck parties ever since my aunt first scribbled the recipe on a stained index card for me years ago. “Let the slow cooker do the work,” she’d always say while layering chunks of stale bread with juicy blueberries. And oh, was she right! The magic happens while you go about your day – no fancy techniques, no babysitting the oven – just simple ingredients transforming into the most comforting, custardy dessert. Every bite takes me back to those family gatherings where this humble pudding always disappeared first from the dessert table.
Why You’ll Love This Crockpot Blueberry Bread Pudding
Listen, I know bread pudding doesn’t sound glamorous, but this crockpot version? Absolute game-changer. Here’s why:
- Set it and forget it magic: Dump everything in the crockpot, walk away, and come back to dessert magic hours later
- No soggy bottoms: The slow heat gives every bread cube that perfect custard-soaked-yet-still-slightly-chewy texture
- Blueberry bursts: Those little guys plump up into jammy pockets of joy while cooking
- Breakfast-for-dessert vibes: Equally delicious served warm with ice cream or cold with coffee the next morning (I won’t judge)
Seriously – this might just become your new favorite way to use up stale bread and impress people with minimal effort.
Ingredients for Crockpot Blueberry Bread Pudding
Here’s everything you’ll need to make this cozy dessert – and trust me, you probably have most of it in your kitchen already:
- 6 cups day-old bread cubes (French bread or brioche work best – slightly stale is ideal)
- 2 cups blueberries (fresh or frozen, but thaw those frozen ones first!)
- 4 large eggs (room temp blends better)
- 2 cups milk (whole milk makes it extra rich)
- ½ cup sugar (I sometimes use brown sugar for deeper flavor)
- 1 tsp vanilla extract (the real stuff, please!)
- ½ tsp cinnamon (just enough warmth without overpowering)
- ¼ tsp salt (balances all that sweetness perfectly)
See? Nothing fussy – just simple, humble ingredients that transform into something magical.
How to Make Crockpot Blueberry Bread Pudding
Okay, let’s get into the good stuff! Making this blueberry bread pudding is seriously easier than remembering to water your plants (and way more rewarding). Here’s exactly how I do it:
Step 1: Prepare the Crockpot
First things first – grab your crockpot and give it a quick grease with butter or cooking spray. Just enough so nothing sticks – no one wants to scrape delicious pudding off the sides!
Step 2: Layer Bread and Blueberries
Now, toss in those bread cubes and blueberries in alternating layers. Don’t just dump them in – take a second to spread everything evenly so every spoonful gets plenty of both.
Step 3: Mix the Custard
In a big bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon and salt until it’s completely smooth and slightly frothy. This is the magic sauce that transforms everything!
Step 4: Cook and Serve
Pour your custard over the bread mixture, then gently press everything down with a spoon so the bread soaks up all that goodness. Cover and cook on low for 3-4 hours until set but still slightly jiggly in the center. Let it sit for 15 minutes before serving – trust me, it’s worth the wait!
See? I told you it was easy. Now your house smells amazing and you’ve got the perfect warm dessert ready with barely any effort. That’s what I call winning!
Tips for Perfect Crockpot Blueberry Bread Pudding
- Stale is stellar: Day-old bread soaks up the custard better without turning to mush – I often leave cubes out overnight
- Gentle does it: Just press the bread down lightly – no vigorous stirring or you’ll end up with blueberry mush
- The knife test: Insert a knife near the center after 3 hours; it should come out mostly clean with a few moist crumbs
- Patience pays: Let it rest 15 minutes after cooking – this helps the custard set properly
Follow these simple tricks, and you’ll get that dreamy texture every single time!
Variations for Crockpot Blueberry Bread Pudding
The beauty of this recipe? You can tweak it endlessly! Try swapping blueberries for raspberries or blackberries, or add lemon zest to brighten the flavors. For extra richness, use brioche instead of regular bread. A splash of almond extract works wonders too!
Serving and Storing Crockpot Blueberry Bread Pudding
Oh, the best part – eating it! I love serving this warm with a scoop of vanilla ice cream melting into all those blueberry pockets. A dollop of fresh whipped cream or a dusting of powdered sugar never hurts either. Leftovers? Just pop them in the fridge (they’ll keep for 3 days) and eat cold straight from the container – not that I’ve ever done that… okay, maybe once or twice.
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you!):
- Calories: About 280 per serving
- Fat: 8g (mostly from those happy eggs and milk)
- Carbs: 45g (but hey – blueberries count as fruit, right?)
Remember, these are estimates – your exact numbers might vary depending on your bread and how generous you are with those blueberries!
FAQs About Crockpot Blueberry Bread Pudding
I get asked these questions all the time, so let me save you some texting time with my aunt!
Can I use frozen blueberries? Absolutely! Just thaw and pat them dry first – frozen berries release more liquid and can make things too soggy otherwise.
How do I prevent sogginess? Three words: day-old bread. Fresh bread turns mushy, while slightly stale cubes hold their texture beautifully while soaking up all that custard goodness.
Can I make it ahead? You bet! Assemble everything (except cooking) the night before. Just cover and refrigerate, then pop it in the crockpot in the morning – easy dessert ready by dinner!
PrintIrresistible Crockpot Blueberry Bread Pudding – 4 Hour Magic!
A comforting dessert made with bread, blueberries, and simple ingredients, cooked slowly in a crockpot for rich flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups cubed day-old bread
- 2 cups fresh or frozen blueberries
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Grease the crockpot lightly with butter or cooking spray.
- Layer bread cubes and blueberries in the crockpot.
- Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a bowl.
- Pour the mixture evenly over the bread and blueberries.
- Press the bread down gently to soak up the liquid.
- Cover and cook on low for 3-4 hours or until set.
- Let cool slightly before serving.
Notes
- Use stale bread for better texture.
- Thaw frozen blueberries before using.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
