Crock Pot Blueberry Bread Pudding
Slow Cooker Blueberry Bread Pudding
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Course: Dessert
Servings: 8 -12 servings
Author: The Gunny Sack
  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.