Crock Pot Blueberry Bread Pudding

Slow Cooker Blueberry Bread Pudding

Course Dessert
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 -12 servings
Author The Gunny Sack



  • Toss the frozen blueberries with flour.
  • Cut enough Italian or French bread into cubes, so that you have about 8 cups of bread cubes.
  • Whisk together eggs, milk, maple syrup, half-n-half, vanilla, cinnamon, brown sugar and granulated sugar.
  • 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 mixture over the everything.
  • Gently stir so that the bread soaks up the egg mixture.
  • Cook on low for 3-4 hours.