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December 2018

Classic Bread Pudding

Recipe provided by Deb D. "Use stale bread in this recipe because it soaks up the custard and ensures a moist bread pudding."


  • 2 ½ cups heavy cream
  • 2 ½ cups whole milk
  • 9 large egg yolks
  • ¾ cup (5 ¼ ounces) granulated sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • ¾ teaspoon salt
  • 1 pound challah, cut into 1-inch pieces (12 cups), staled overnight (Italian bread)
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • MAKING A FOIL COLLAR: Fold sheets of aluminum foil to make six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide. Press collar into back side of slow cooker; food will help hold collar in place.
  • SERVES: 8 to 10
  • COOKING TIME: 3 to 4 hours on low
  • SLOW COOKER SIZE: 5 to 7 quarts


  1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, granulated sugar, vanilla, lemon zest, and salt in large bowl until sugar has dissolved. Stir in challah and let sit, pressing on challah occasionally, until custard is mostly absorbed, about 10 minutes.
  2. Transfer challah mixture to prepared slow cooker and spread into even layer. Combine brown sugar, cinnamon, and nutmeg in bowl and sprinkle over top. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
  3. Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.

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