This slow cooker bread pudding with cranberries and walnuts is perfect for the holidays!

A great way to use leftover bread! Soaked in a rich custard that’s spiced with cinnamon and nutmeg and sweetened with maple syrup. This holiday spiced dessert easily doubles as breakfast!

Want more holiday flavor? Check out these ideas…

• Cranberry Muffins
• Pumpkin Pie Spice Mix
• Pumpkin Spice Syrup

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Cranberry Walnut Slow Cooker Bread Pudding

Cook Time

4 hrs 15 mins

 

Slow cooker bread pudding that's spiced for the holidays

Servings: 8

Author: Isis

Ingredients

• 2 cups milk
• 3 eggs
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp salt
• 1 tsp vanilla extract
• 8 cups cubed bread
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts
• Whipped cream for topping

Instructions

1. Whisk together milk, eggs, maple syrup, cinnamon, nutmeg, salt and vanilla, set aside
2. Coat slow cooker with cooking spray
3. Place bread in slow cooker
4. Pour milk mixture over bread and toss to coat
5. Let stand 5 minutes
6. Add cranberries and walnuts and stir again
7. Cover and cook on low 3-4 hours
8. Serve with whipped cream
9. Enjoy!