Oh, friends – let me tell you about my absolute favorite way to use up stale bread! This crockpot strawberry bread pudding is the dessert that converted even my “I don’t like bread pudding” husband. There’s something magical about how those fresh strawberries soften into jammy pockets while the bread soaks up all that rich, custardy goodness.
I first made this when we had a fridge full of strawberries from our local farmer’s market and a loaf of French bread that had seen better days. Three hours later? Pure bliss. The smell of cinnamon and vanilla drifting through the house is enough to make anyone’s mouth water. And the best part? You literally dump everything in the slow cooker and walk away – no fancy techniques required.
What comes out is this warm, comforting hug of a dessert that’s somehow both decadent and homey at the same time. The strawberries keep it bright and fresh against the creamy custard – trust me, you’ll want to eat it straight from the crock with a big spoon!
Why You’ll Love This Crockpot Strawberry Bread Pudding
Let me count the ways this dessert will steal your heart (and probably become your new go-to for potlucks)! First off, it’s the easiest thing you’ll make all week – I’m talking 15 minutes of prep tops. Just chop, dump, and let your crockpot do the heavy lifting while you binge your favorite show.
- Set-it-and-forget-it magic: No babysitting the oven! Low and slow cooking means zero risk of burning and maximum flavor development
- Pantry superhero: Turns stale bread and seasonal berries into something spectacular (my kids think I’m a wizard when I make this)
- Crowd-pleaser: Served warm with a scoop of vanilla ice cream? Game over. I’ve watched grown men fight over the last spoonful
- Endlessly adaptable: Swap in whatever fruit you’ve got – I’ve made versions with peaches, mixed berries, even apples in fall
The best part? That moment when you lift the lid and the sweet, cinnamony aroma hits you – pure happiness in a crockpot.
Ingredients for Crockpot Strawberry Bread Pudding
Okay, here’s the beautiful simplicity of this recipe – you probably have most of these ingredients right now! The key is using day-old bread (trust me, fresh bread turns to mush) and the juiciest strawberries you can find. Here’s what you’ll need:
- 6 cups cubed bread – French bread or brioche works best, cut into 1-inch cubes (stale is perfect!)
- 2 cups fresh strawberries, hulled and sliced – about 1 pint
- 3 large eggs – room temperature blends smoother
- 1 1/2 cups milk – whole milk makes it extra rich, but 2% works too
- 1/2 cup granulated sugar – reduce to 1/3 cup if your berries are super sweet
- 1 tsp pure vanilla extract – the good stuff makes a difference!
- 1/2 tsp cinnamon – my secret is adding a tiny pinch extra
- 1/4 tsp nutmeg – freshly grated if you’re feeling fancy
See? Nothing weird or complicated. If you’re out of strawberries, raspberries or peaches work beautifully too – just keep the same measurements. Now let’s make some magic!
How to Make Crockpot Strawberry Bread Pudding
Alright, let’s get cooking! This is where the magic happens – transforming simple ingredients into something extraordinary. Follow these easy steps and you’ll be rewarded with the most heavenly strawberry bread pudding.
Step 1: Prep the Crockpot
First things first – grab your crockpot and give it a good spritz with cooking spray or rub with butter. This little step makes all the difference for easy removal later (no one wants bread pudding stuck to the sides!).
Step 2: Layer Bread and Strawberries
Now toss in your bread cubes and sliced strawberries in alternating layers. Don’t just dump them all in – take a moment to distribute everything evenly so every spoonful gets perfect berry-to-bread ratio. I like doing two layers of each.
Step 3: Mix the Custard
In a separate bowl, whisk together the eggs until frothy. Slowly stream in the milk while whisking, then add sugar, vanilla, cinnamon, and nutmeg. Keep whisking until everything is beautifully combined and the sugar dissolves – about 1 minute of vigorous whisking should do it!
Step 4: Cook and Serve
Pour your custard mixture evenly over the bread and berries. Cover with the lid and cook on LOW for 3-4 hours. I always peek at the 3-hour mark – it’s done when the custard is set but still slightly jiggly in the center. Top with whipped cream or vanilla ice cream while warm – the contrast of cold cream melting into warm pudding is divine!
Tips for Perfect Crockpot Strawberry Bread Pudding
After making this recipe more times than I can count (and through plenty of trial and error!), here are my golden rules:
- Stale bread is your friend – Fresh bread turns mushy, but day-old bread holds its shape beautifully while soaking up all that custardy goodness
- Don’t stir after pouring – Resist the urge to mix! Let the bread soak up the custard naturally for perfect texture
- The knife test never lies – Insert a butter knife near the center at 3 hours; if it comes out clean with just a few moist crumbs, it’s done
- Let it rest – Wait 15 minutes after cooking before serving – this helps the pudding set up perfectly
Trust me – follow these tips and you’ll get that ideal balance of custardy softness with just the right amount of bread texture every single time!
Variations for Crockpot Strawberry Bread Pudding
The beauty of this recipe is how easily it adapts to whatever you’ve got on hand! Here are my favorite twists:
- Berry bonanza: Swap strawberries for raspberries, blackberries, or a mix – frozen work too (no need to thaw!)
- Chocolate lover’s dream: Toss in 1/2 cup chocolate chips with the bread layers
- Fancy bread upgrade: Use brioche or challah instead of French bread for extra richness
- Tropical vibes: Try pineapple chunks with coconut milk instead of regular milk
Really, the only limit is your imagination – this pudding welcomes all sorts of delicious experiments!
Serving & Storing Crockpot Strawberry Bread Pudding
Oh, serving this warm is an absolute must! That first spoonful of custardy bread with those jammy strawberries melting in your mouth? Heaven. I love topping mine with a big scoop of vanilla ice cream – the way it slowly melts into the warm pudding is pure magic. For breakfast (yes, I said breakfast!), a dollop of Greek yogurt works surprisingly well.
Leftovers? No problem! Just cool completely and store in an airtight container in the fridge for up to 3 days. When that craving hits again, microwave individual portions for about 30 seconds until just warm – you’ll be amazed how the flavors deepen overnight. Pro tip: sprinkle a little fresh lemon zest over reheated portions to brighten everything up!
Crockpot Strawberry Bread Pudding FAQs
Can I use frozen strawberries?
Absolutely! Just toss them in frozen – no need to thaw. They’ll release extra juice as they cook, so you might want to reduce the milk by 1/4 cup to compensate. The texture will be slightly softer than fresh, but just as delicious.
How do I prevent sogginess?
Two secrets: use stale bread (fresh bread is too moist!) and don’t stir after adding the custard. Letting everything soak naturally gives you that perfect pudding texture – soft but not mushy. Also, don’t overcook – check at 3 hours!
Is this recipe vegetarian?
Yes! The basic recipe is vegetarian-friendly. For a vegan version, you can substitute flax eggs and plant-based milk, though the texture will be slightly different. My niece swears by coconut milk for extra richness.
Can I make this ahead?
You bet! Assemble everything the night before (store covered in the fridge), then just pop the crock in the base and turn it on in the morning. Add 30 extra minutes to the cook time since it’s starting cold.
Nutritional Information for Crockpot Strawberry Bread Pudding
Now, I’m no nutritionist, but here’s the scoop on what you’re enjoying (because let’s be real – you deserve every delicious bite!). These estimates can vary based on your exact ingredients, but per generous serving, you’re looking at roughly:
- 250 calories – pretty reasonable for dessert!
- 45g carbs – mostly from the bread and natural fruit sugars
- 7g protein – thanks to those eggs and milk
- 2g fiber – strawberries and bread both contribute
Remember – homemade means you control what goes in, unlike store-bought desserts packed with preservatives. That’s what I call a win!
Final Thoughts
If you’re looking for a dessert that’s equal parts comforting and impressive, this crockpot strawberry bread pudding is your answer. I promise it’ll become your new secret weapon for easy entertaining! Give it a try this weekend and come back to tell me how much your family adored it – I live for your success stories!
PrintIncredibly Easy 3-Hour Crockpot Strawberry Bread Pudding
A delicious and easy dessert made with fresh strawberries and bread, cooked slowly in a crockpot for rich flavor.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups cubed bread
- 2 cups fresh strawberries, sliced
- 3 eggs
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Grease the inside of your crockpot.
- Layer bread cubes and strawberries in the crockpot.
- In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
- Pour the mixture over the bread and strawberries.
- Cover and cook on low for 3-4 hours.
- Serve warm with whipped cream or ice cream.
Notes
- Use day-old bread for best texture.
- Other berries can be substituted.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
