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Slow Cooker Lemon Curd Bread Pudding

Ingredients
  

  • 1 Loaf Bread Or a dozen hamburger buns
  • 1 Jar Lemon Curd You likely will have extra to use later.
  • 10 ounces Fresh Raspberries
  • 1 1/2 Cups Milk
  • 1 1/4th Cup Heavy Whipping Cream
  • 5 Eggs
  • 1 Cup powdered sugar
  • Extra Powdered Sugar for after
  • 1/2 Stick Butter Softened
  • Ice Cream or Whip Cream topping

Instructions
 

  • Unless your bread is already quite dry, I pop each slice into the toaster and lightly toast them to dry them out quickly. You can also use the oven for a few minutes at 250 degrees. At the same time use your softened butter and grease the slow cooker. I used my casserole slow cooker, but a large 6 quart+ can work as well.
  • Cut each slice in half, for a fun design you can cut diagonal. Spread Lemon Curd on one side of the bread and then lay lemon curd up in the slow cooker. The bread can overlap.
  • Spread the freshly wash and dried raspberries around the slow cooker and bread.
  • In a large mixing bowl pour the Heavy Whipping Cream into the bowl and first mix for a minute or two and then add the milk, eggs and when it's mixed in add the powdered sugar until well mixed. Drizzle over all of the bread/buns and raspberries.
  • Cover and cook on high for 2 hours, eyeballing to make sure the sides don't burn. If you must lift up the lid (try not to), make sure the condensation doesn't roll back into the bread pudding, and then take a paper towel and wipe off all the condensation before putting back the lid (which is why you should try to avoid this).
  • When it's ready, lift lid for 5 minutes and continue to let it cook, this helps remove a bit of moisture. Sprinkle with powdered sugar, turn the slow cooker off and serve with ice cream or whip cream.
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