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Home » Dessert » Slow Cooker Blueberry Bread Pudding

Slow Cooker Blueberry Bread Pudding

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This slow cooker blueberry bread pudding recipe with lemon sauce is a delicious dessert. It can also be a breakfast crock pot blueberry French toast bake!

Slow Cooker Blueberry Bread Pudding Recipe

While this Slow Cooker Blueberry Bread Pudding was cooking, I was wondering if I should call it bread pudding or french toast bake. Both blueberry bread pudding and blueberry french toast bake have bread, eggs, milk and blueberries as their main ingredients. I finally settled on crock pot blueberry bread pudding because it only cooks for 3-4 hours. 

didn’t think that most people would want to wake in the middle of the night to start making slow cooker blueberry French toast. So, this recipe can be used for either dessert or breakfast and one of our favorite things to eat for dinner is breakfast!

blueberries in bowl

To make the blueberry bread pudding, toss frozen blueberries with flour.

cubed bread

Cut enough Italian or French bread into cubes, so that you have about 8 cups of bread cubes.

bread pudding egg mixture

Whisk together eggs, milk, maple syrup, half-n-half, vanilla, cinnamon, brown sugar and granulated sugar.

egg mixture poured into slow cooker

Cover the bottom of a greased slow cooker (I used my 6 quart Crock Pot.) with half of the bread cubes and sprinkle with half of the blueberries. Repeat with a second layer. Pour the egg mixtures over the everything.

Crockpot Blueberry Bread Pudding

Gently stir so that the bread soaks up the egg mixtures. Cook on low for 3 to 4 hours.

Lemon Sauce In Pot

While the bread pudding is cooking, make a lemon sauce. Mix together water and cornstarch in saucepan. Stir in sugar and cook over medium heat until thickened. Mix in butter, fresh lemon juice and lemon zest.

Blueberry Bread Pudding with Lemon Sauce

Drizzle the bread pudding with some of the lemon sauce.

Crock Pot Blueberry Bread Pudding Recipe

Serve with extra lemon sauce on the side. My family wasn’t sure about trying this slow cooker blueberry bread pudding because not all of them love cooked blueberries. They were surprised at how delicious the blueberry bread pudding was!

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Crock Pot Blueberry Bread Pudding

Slow Cooker Blueberry Bread Pudding

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

This slow cooker blueberry bread pudding recipe with lemon sauce is a delicious dessert. It can also be a breakfast crock pot blueberry French toast bake!

Ingredients

Blueberry Bread Pudding

  • 2 cups frozen blueberries
  • 1 tbsp flour
  • 8 cups Italian or French bread cubes
  • 4 eggs
  • 3/4 cup milk
  • 1/4 cup pure maple syrup
  • 1 cup half-n-half
  • 2 tsp vanilla
  • 3 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

Lemon Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1/2 cup sugar
  • 2 tbsp butter
  • 2 tbsp fresh lemon juice
  • 1/4 tsp grated lemon peel, optional

Instructions

Blueberry Bread Pudding

  1. Toss the frozen blueberries with flour.
  2. Cut enough Italian or French bread into cubes, so that you have about 8 cups of bread cubes.
  3. Whisk together eggs, milk, maple syrup, half-n-half, vanilla, cinnamon, brown sugar and granulated sugar.
  4. Cover the bottom of a greased slow cooker (I used my 6 quart Crock Pot.) with half of the bread cubes and sprinkle with half of the blueberries. Repeat with a second layer.
  5. Pour the egg mixture over the everything.
  6. Gently stir so that the bread soaks up the egg mixture.
  7. Cook on low for 3-4 hours.

Lemon Sauce

  1. While the bread pudding is cooking, make a lemon sauce.
  2. Mix together water and cornstarch in saucepan.
  3. Stir in sugar and cook over medium heat until thickened.
  4. Mix in butter, fresh lemon juice and grated lemon peel.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 426Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 113mgSodium: 351mgCarbohydrates: 75gFiber: 3gSugar: 49gProtein: 10g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

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© The Gunny Sack
Cuisine: American / Category: Dessert
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Comments

  1. dale ray says

    January 19, 2019 at 5:33 pm

    This recipe looks very good but im not crazy about lemon glaze. What other flavors would work with this?

    Reply
    • Tonia says

      January 19, 2019 at 11:09 pm

      I would suggest making a powdered sugar glaze. Mix 2 tablespoons of milk into 1 cup of powdered sugar. Add 1/2 tsp of vanilla if desired.

      Reply
  2. Lisa Mongo says

    April 15, 2018 at 3:08 pm

    Just made this for the first time with some old bread and frozen berries a mixed bag. Was awesome. We also used coffee cream and half and half. 😍🤩🍓🍋🍒☕Thank you!!

    Reply
  3. Sheri says

    December 23, 2017 at 8:55 am

    Could this be assembled 24 hours in advance, kept in the refrigerator and put in to cook in the morning? Would it get too soggy?

    Reply
    • Tonia says

      December 24, 2017 at 10:44 am

      It will become soggier the longer it sits so I think that might be too long. I think it would be okay to be prepared the night before and left in the fridge overnight but I’ve never tried making it that way. ~Tonia

      Reply
  4. Rachel says

    May 13, 2017 at 10:00 pm

    Do you put the sauce on while cooking, or prior to serving?

    Reply
    • Susan B says

      May 15, 2017 at 7:33 pm

      the lemon sauce? I would think before serving.

      Reply
  5. Robyne says

    January 23, 2017 at 6:21 am

    Excellent combination. Made it and was delicious.

    Reply
  6. Sarah says

    August 15, 2016 at 8:02 pm

    Made this yesterday. It was pretty good, made it with homemade French bread. It definitely tasted better today, after sitting in fridge overnight

    Reply
  7. Caroline says

    April 19, 2016 at 4:56 pm

    I have made this twice now and I have to say that this is 110% OUTSTANDING – – thanks for sharing such a great recipe!!

    Reply
  8. Amber McDermott a says

    March 5, 2015 at 11:26 am

    I see you are supposed to bake on High for 3 to 4 hours. Could u do it the night before and cook on low for longer? So it’s ready for breakfast?

    Reply
    • Tonia says

      March 5, 2015 at 11:50 am

      I’m sorry Amber, that was a typo! Thanks for letting me know. It was supposed to be on low for 3 to 4 hours. If you had a slow cooker with a timer, you could try setting the timer.

      Reply
  9. Thomas says

    March 3, 2015 at 9:11 am

    what would you change to adapt this to a regular oven ?

    Reply
  10. Naturally Nicole says

    February 27, 2015 at 8:00 pm

    This looks PHENOMENAL! Great blog

    Reply
  11. Chantelle says

    February 27, 2015 at 4:59 pm

    What is half and half?

    Reply
    • Tonia says

      February 28, 2015 at 8:08 am

      Hi Chantelle,
      Half n half is equal parts of light cream and milk. It is sold in cartons in the US and often used in soups, desserts and as coffee creamer. Here is a link to more info: http://culinaryarts.about.com/od/glossary/g/Half-And-Half.htm
      Thanks,
      Tonia

      Reply
    • Kim says

      February 28, 2015 at 7:44 pm

      It is half cream and half milk. Yoiu find it in the refridgerated section with the milk and creamers

      Reply
    • Kim says

      February 28, 2015 at 7:47 pm

      It is half cream and half milk. You find it in the refridgerated section with the milk and creamers

      Reply
  12. Liz says

    February 27, 2015 at 4:03 pm

    Looks and sounds excellent. Thanks so much. Have a nice weekend Tonia.

    Reply
  13. Abby says

    February 27, 2015 at 3:40 pm

    OOHH…. WOW, over load on my senses ! Just love any bread pudding and anything with blue berries… so this is a must make for me ….
    Thanks

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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