There’s something about bread pudding that feels like a warm hug.
Maybe it’s the cinnamon. Maybe it’s the way it fills the house with that something good is happening smell. Or maybe it’s just one of those recipes that reminds us to slow down and savor the moment.
This crockpot version is one of my favorites because it’s simple, comforting, and doesn’t ask much of you — which is exactly how I like my desserts.
Perfect for a quiet evening at home, a small gathering, or one of those days when you just want something sweet without turning the oven on.
Would you use raisins or chocolate chips?
(I’ll let you decide — both are wonderful.)
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1 small loaf of bread
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2 ½ cups whole milk
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¼ cup melted butter
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1 cup granulated sugar (or sugar substitute)
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¼ teaspoon cinnamon
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¼ teaspoon nutmeg
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1 teaspoon vanilla
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4 eggs
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Chocolate chips or raisins
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Powdered sugar, for serving
Instructions
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Cut one small loaf of bread in half, flip it, and cut it in half once more.
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In a bowl, combine the whole milk, melted butter, sugar, cinnamon, nutmeg, vanilla, and eggs. Whisk until well blended.
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Place the bread into the crockpot and pour the custard mixture directly over the top.
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Use a spoon to gently press the bread down so it becomes fully saturated in the custard.
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Sprinkle chocolate chips (or raisins) over the top.
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Cook in the crockpot for 2½ to 3 hours, until set.
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Once ready, sprinkle with powdered sugar, let cool slightly, and enjoy.
A Little Beauty Cafe Note
This is one of those recipes that doesn’t need dressing up. It’s humble, comforting, and quietly wonderful — the kind of dessert you make when you’re not trying to impress anyone… and somehow end up doing just that.
Serve it warm. Share it if you must. And don’t forget to enjoy the moment — that’s always been the secret ingredient around here.
