There’s something magical about a warm, comforting dessert that practically makes itself, isn’t there? That’s exactly why my Crockpot Cherry Bread Pudding has become my go-to recipe when I want to fill the house with the cozy scent of cinnamon and sweet cherries. I still remember sneaking bites of my grandma’s bread pudding as a kid—the way the custardy center soaked into every nook of the bread had me hooked. This version is even easier thanks to the trusty crockpot, and the tart cherries add the perfect pop of brightness to each rich, velvety bite. It’s the kind of dessert that feels fancy but takes barely any effort—my favorite kind!
Why You’ll Love This Crockpot Cherry Bread Pudding
Oh, where do I even begin? This recipe is basically your ticket to dessert heaven with zero stress. Here’s why it’s my absolute favorite:
- Set it and forget it: Just dump everything in the crockpot and let the magic happen while you go about your day
- Breakfast or dessert? You decide! Warm with ice cream for dessert, or cold with yogurt for breakfast – it’s perfect either way
- That cherry pop: The tart bursts of fruit cut through the rich custard in the most delicious way
- No fancy ingredients: Uses pantry staples you probably already have (stale bread is actually better!)
- Your house will smell amazing: The cinnamon and vanilla aroma is basically edible air freshener
Trust me, once you try this hands-off method, you’ll never want to bake bread pudding in the oven again!
Ingredients for Crockpot Cherry Bread Pudding
Gather these simple ingredients – I promise you probably have most in your kitchen right now! The beauty of bread pudding is how it transforms humble staples into something spectacular. Here’s what you’ll need:
- 6 cups day-old bread, cubed (trust me, stale is better – I usually use French bread or brioche)
- 2 cups pitted cherries (fresh or frozen both work beautifully – no need to thaw if frozen!)
- 4 large eggs (room temperature blends better – I just set mine out while prepping other ingredients)
- 2 cups milk (whole milk makes it extra rich, but any kind you have works)
- 1/2 cup sugar (adjust up to 3/4 cup if your cherries are super tart)
- 1 tsp vanilla extract (the real stuff makes a difference here)
- 1/2 tsp cinnamon (my secret? A pinch extra for that warm hug flavor)
- 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
- 1/4 tsp salt (just a little to balance all the sweetness)
See? Nothing complicated – just good, honest ingredients that come together in the most magical way. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this! Just grab:
- A 6-quart crockpot (the trusty workhorse that does all the hard work)
- A mixing bowl and whisk (I use my favorite big glass bowl – anything that holds about 4 cups works)
- A spatula (for pressing down that bread – your hands work too if you’re feeling impatient like me!)
That’s seriously it! No mixer, no special pans – just these basics and you’re ready to create magic.
How to Make Crockpot Cherry Bread Pudding
Okay, let’s dive into the magic! This recipe couldn’t be simpler – just a few easy steps and your crockpot does all the heavy lifting. I promise, even if you’ve never made bread pudding before, you’ll feel like a pro with these foolproof instructions.
Step 1: Prep the Crockpot and Layers
First things first – give your crockpot a quick grease with butter or cooking spray. (Trust me, you don’t want to skip this step – nothing worse than fighting stuck-on bread pudding!) Then start layering: toss in those cubed bread pieces and sprinkle the cherries evenly throughout. I like to do bread, cherries, bread, cherries – it creates little pockets of fruity goodness in every bite.
Now here’s my favorite part – press everything down gently with your hands or a spatula. You want to compact it slightly so all that delicious custard gets soaked up evenly. Don’t mash it flat, just a nice firm press – think of it like tucking the bread into a cozy custard blanket!
Step 2: Make the Custard Mixture
Now for the liquid gold! In your mixing bowl, whisk together the eggs until they’re nice and smooth. Add the milk gradually while whisking – this helps prevent any eggy lumps. Then stir in the sugar, vanilla, cinnamon, nutmeg, and that pinch of salt. Whisk until everything is beautifully combined and the sugar is dissolved.
Here’s a little trick I learned – let the mixture sit for a minute after whisking, then give it one final stir before pouring. This helps the spices really hydrate and the flavors meld together perfectly.
Step 3: Cook to Perfection
Slow and steady wins the race here! Pour your custard mixture evenly over the bread layers – you’ll hear that satisfying sizzle as it starts soaking in. Cover with the lid and set your crockpot to low. Now walk away for 3-4 hours (yes, resisting the urge to peek is the hardest part!).
How do you know it’s done? The edges will look slightly puffed and golden, and the center should be set but still slightly jiggly – like a perfectly set cheesecake. If you’re unsure, stick a knife in the center; if it comes out clean, you’re golden! Pro tip: If your crockpot runs hot, check at 2.5 hours – nobody likes dry bread pudding.
Let it cool for about 15 minutes before serving. This resting time lets everything settle and makes slicing so much easier. Then dig in and prepare to be amazed at what your humble crockpot just created!
Tips for the Best Crockpot Cherry Bread Pudding
After making this recipe more times than I can count (okay fine, I may have a slight addiction), I’ve picked up some foolproof tricks to guarantee perfect bread pudding every single time. These are the little things that take it from good to “oh my goodness, how is this so good?”
Stale bread is your friend! I know it sounds counterintuitive, but day-old bread absorbs the custard way better than fresh. If your bread isn’t stale yet, just cube it and leave it uncovered on the counter overnight. No time? Toast it lightly in the oven at 300°F for 10 minutes – works like a charm!
Taste your cherries first! Some varieties are sweeter than others. If yours are particularly tart, bump the sugar up to 3/4 cup. Got sweet cherries? You can even reduce to 1/3 cup if you prefer. Trust your tastebuds on this one.
Don’t overmix the custard! Once you’ve poured it over the bread, resist the urge to stir. Just press gently to help absorption. Overmixing makes the bread mushy instead of maintaining that perfect pudding-like texture we love.
Check doneness early! All crockpots run a little differently. Mine tends to cook hot, so I always check at 2.5 hours. If you smell it before the timer goes off, that’s your cue to peek!
Let it rest! I know it’s tempting to dive right in, but letting it sit for 15-20 minutes after cooking makes slicing cleaner and allows the custard to fully set. Think of it as the pudding equivalent of letting meat rest – totally worth the wait.
Bonus tip: For extra decadence, drizzle with warm cherry preserves mixed with a splash of bourbon right before serving. You’re welcome!
Variations and Substitutions
One of my favorite things about this recipe is how adaptable it is! Don’t have cherries? No problem – this bread pudding is like a blank canvas waiting for your personal touch. Here are some delicious ways to mix it up:
Fruit swaps: Out of cherries? Raisins soaked in warm water (or rum!) make a classic substitution. Fresh blueberries or diced peaches work beautifully too. In winter, I love using frozen mixed berries straight from the bag – no thawing needed!
Dairy-free? Almond milk or oat milk work just as well as regular milk here. For extra richness, try coconut milk – it makes the pudding almost like a tropical treat!
Bread options: While I adore French bread in this, challah or brioche take it to luxurious heights. Even croissants (slightly stale ones are perfect) make an insanely decadent version. For gluten-free, use your favorite GF bread – just cube and let it dry out first.
Flavor boosters: Add orange zest to the custard for brightness, or swap vanilla for almond extract for a marzipan-like twist. A handful of chocolate chips never hurt anyone either – just sprinkle them in with the cherries!
Really, the possibilities are endless. Once you’ve mastered the basic recipe, have fun making it your own. That’s the beauty of bread pudding – it’s forgiving and always delicious!
Serving and Storing Crockpot Cherry Bread Pudding
Now for the best part – eating this glorious creation! I love serving this bread pudding still slightly warm from the crockpot – that’s when the custard is at its silkiest and the cherries burst with juicy goodness. My go-to topping? A dollop of fresh whipped cream melting into the warm pudding, though vanilla ice cream is always a crowd-pleaser too. For breakfast (yes, it totally counts!), I’ll sometimes drizzle mine with a little honey or maple syrup.
When it comes to storing leftovers (if you’re lucky enough to have any!), just let it cool completely before covering tightly. It keeps beautifully in the fridge for 2-3 days. Here’s my pro tip for reheating:
- Microwave: 30-60 seconds for a single serving – perfect for when you need that warm comfort fast
- Oven: 10-15 minutes at 350°F for larger portions – cover with foil to prevent drying out
Fun fact – some people swear it tastes even better the next day after the flavors really meld together. I wouldn’t know though… mine never lasts that long!
Crockpot Cherry Bread Pudding FAQs
I’ve gotten so many questions about this recipe over the years – seems like everyone wants to make sure they get it just right! Here are the answers to the most common things people ask me:
Can I use frozen bread?
Absolutely! Just thaw it first and pat it dry with paper towels. Frozen bread actually tends to be drier, which works great for soaking up all that custard goodness.
How do I prevent sogginess?
Two secrets: use stale bread (fresh bread turns mushy) and don’t overmix after adding the custard. Press gently to help absorption, then leave it alone to work its magic!
My crockpot runs hot – how do I adjust?
No worries! Just check at 2 hours instead of 3, and keep an eye on it. If it starts smelling done early, it probably is. You can also try the “warm” setting if yours has one.
Can I make this ahead?
You bet! Assemble everything the night before (just don’t pour the custard over yet). In the morning, whisk up your custard mixture, pour it over, and start cooking. Perfect for brunch!
What if I don’t have cherries?
Honestly? Any fruit works! I’ve used everything from blueberries to diced apples – just adjust sugar based on sweetness. Even chocolate chips make a killer substitute if you’re feeling indulgent.
Still have questions? Drop them in the comments – I’m happy to help troubleshoot! After making this dozens of times, I’ve probably encountered (and solved) every possible bread pudding dilemma.
Nutritional Information
Okay, let’s talk numbers – but remember, this is home cooking, not lab science! All these values are estimates based on standard ingredients. Your actual nutrition will vary depending on the exact bread you use, cherry sweetness, and whether you go for that extra scoop of ice cream (no judgment here!). Here’s the breakdown per serving:
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 7g (3g saturated)
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
Want to lighten it up? Swap whole milk for 2% and reduce sugar to 1/3 cup if your cherries are sweet. Going indulgent? That brioche bread and extra cream on top will bump up the numbers (but oh-so-worth-it numbers!). Moral of the story? Enjoy every comforting bite – life’s too short not to!
Nutritional values are estimates and vary based on ingredients used.
There you have it – my foolproof recipe for the most comforting, easiest Crockpot Cherry Bread Pudding you’ll ever make! It’s the kind of dessert that feels like a warm hug and fills your home with the most incredible aroma while cooking. Whether you serve it for dessert with a scoop of vanilla ice cream or enjoy it cold straight from the fridge the next morning (my personal favorite way), this recipe is guaranteed to become a staple in your kitchen just like it has in mine. The best part? It practically makes itself while you go about your day. Now I want to hear from you – try this recipe and share your results in the comments! Did you stick with cherries or try a different fruit? Add any fun twists? Let me know how it turns out – I read every single comment and love hearing your variations!
PrintEasy 4-Ingredient Crockpot Cherry Bread Pudding Recipe
A warm and comforting bread pudding made with cherries and cooked in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups stale bread, cubed
- 2 cups fresh or frozen cherries, pitted
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Grease the inside of your crockpot.
- Layer bread cubes and cherries in the crockpot.
- In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread and cherries.
- Press the bread down to soak up the liquid.
- Cover and cook on low for 3-4 hours or until set.
- Let cool slightly before serving.
Notes
- Use day-old bread for better texture.
- Adjust sugar based on cherry sweetness.
- Serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
