Slow Cooker Blueberry Bread Pudding
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!
Servings 8 servings
Calories 426kcal
Ingredients
Blueberry Bread Pudding
- 2 cups frozen blueberries
- 1 tablespoon flour
- 8 cups Italian or French bread cubes
- 4 eggs
- ¾ cup milk
- ¼ cup pure maple syrup
- 1 cup half-n-half
- 2 teaspoon vanilla
- 3 teaspoon ground cinnamon
- ½ cup brown sugar
- ½ cup granulated sugar
Lemon Sauce
- 1 cup water
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 2 tablespoon butter
- 2 tablespoon fresh lemon juice
- ¼ teaspoon grated lemon peel optional
Instructions
Blueberry Bread Pudding
- 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.
Lemon Sauce
- 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 grated lemon peel.
Nutrition
Serving: 1/8 | Calories: 426kcal | Carbohydrates: 75g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 351mg | Fiber: 3g | Sugar: 49g
