Slow Cooker Chai Spiced Pear Bread Pudding

Name: Slow Cooker Chai Spiced Pear Bread Pudding
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups (400 g) brioche bread, cut into ¾-inch cubes, cut into ¾-inch cubes, dried slightly at room temperature; 4 whole firm but ripe pears, peeled, halved, and cored; 12 oz (355 ml) evaporated milk; 1½ cup (355 ml) whole milk; 5 whole large eggs, at room temperature; ¾ cup (150 g) packed light brown sugar; 1½ tsp (4½ g) ground cinnamon; ¾ tsp (1½ g) ground ginger; ½ tsp (1 g) ground cardamom; ¼ tsp (½ g) ground cloves; ¼ tsp (½ g) ground nutmeg; ⅛ tsp (¼ g) freshly ground black pepper; 2 tsp (10 ml) vanilla extract; ½ tsp (3 g) kosher salt; 2 tbsp (30 g) unsalted butter, softened, softened, for coating

From the MyKitchenBank Kitchen

A warm, comforting bread pudding made in the slow cooker, infused with chai spices and studded with tender poached pears. The evaporated milk creates a silky custard that keeps the bread moist and rich. Perfect for cool weather entertaining or a cozy dessert that practically cooks itself.

Prep: 20 min
Cook: —
Wait: 3 hr
Total: 3 hr 20 min
Makes: One 6-quart slow cooker pudding (8 servings)

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Steps

Before you start

Cut the brioche into ¾-inch cubes and let sit at room temperature for 30 minutes to dry out slightly
Peel, halve, and core the pears
Measure all dry spices into a small bowl and mix together
Line your slow cooker insert with parchment paper for easy cleanup (optional but helpful)

1
Whisk custard base
- In a large bowl, whisk together the 5 eggs, evaporated milk, whole milk, and brown sugar until well combined and smooth, about 1 minute.
- Add vanilla extract and mix again.
- Set aside.
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Ready when: custard base is smooth and sugar is dissolved
Tip: Whisk the eggs thoroughly so they're well incorporated—this prevents streaky texture in the finished pudding.
2
Mix spice blend
- In a small bowl, combine the cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, and salt.
- Stir well to distribute the spices evenly.
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Ready when: spices are evenly mixed
Tip: Mixing spices separately ensures they're distributed evenly throughout the pudding rather than clumping in one spot.
3
Prepare slow cooker
- Coat the inside of a 6-quart slow cooker with the softened butter, paying special attention to the bottom and sides.
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Ready when: slow cooker is evenly buttered
Tip: Buttering prevents sticking and adds a touch of richness to the bottom of the pudding.
4
Layer bread and pears
- Spread half the brioche cubes across the bottom of the slow cooker.
- Arrange the 4 pear halves evenly over the bread.
- Top with the remaining brioche cubes, distributing them to fill any gaps around the pears.
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Ready when: bread and pears are layered evenly
Tip: Don't pack the bread down—it should be loosely arranged so the custard can soak through evenly.
5
Pour custard and season
- Pour the egg custard mixture slowly and evenly over the bread and pears, letting it soak in.
- Sprinkle the spice mixture over the top and gently stir once or twice with a fork to distribute the spices throughout, being careful not to break up the pears.
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Ready when: custard is distributed and spices are roughly mixed throughout
Tip: Pour slowly so the bread absorbs the custard rather than it running off into one corner. You want the bread to be moist but not soupy at the start.
6
Cook on highOven 160°F / 70°C
- Cover the slow cooker and cook on high for 3 hours.
- The pudding should be set around the edges but still have a slight jiggle in the center—like a custard—when you gently shake the slow cooker.
- The custard should register 160°F (71°C) on an instant-read thermometer inserted in the center without touching the bread.
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Ready when: pudding is set at edges with slight jiggle in center; custard reaches 160°F (71°C)
Tip: Slow cookers vary in temperature; start checking at 2.5 hours if yours runs hot. You want the pudding cooked through but still moist—overcooking will make it rubbery.
7
Cool and serve
- Turn off the slow cooker and let the pudding rest, uncovered, for 15–20 minutes.
- This allows it to set up slightly and makes it easier to scoop.
- Serve warm, either directly from the slow cooker or transferred to a serving dish.
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Ready when: pudding is warm and holds its shape when scooped
Tip: A 15–20 minute rest is key—it gives the pudding a better texture for serving rather than trying to scoop it while piping hot.

Good to know

Tips

Let the brioche cubes dry at room temperature for 30 minutes before assembly—this helps them absorb the custard evenly without becoming mushy.
Use an instant-read thermometer to check doneness; the custard should hit 160°F (71°C) at the center for food safety, especially with 5 eggs.
Slow cookers vary widely in heat output. If you know yours runs hot, start checking at 2.5 hours; if it runs cool, it may take up to 3.5 hours.
Serve with a dollop of whipped cream or crème fraîche to balance the spices and add richness.

Make ahead

Assemble the slow cooker insert up to 8 hours ahead: layer bread, pears, and pour the custard mixture and spices into the slow cooker insert. Cover and refrigerate. In the morning, insert into the slow cooker base and cook on high for 3–3.5 hours (may take slightly longer from cold).

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven, covered, for 15–20 minutes until warm through, or microwave individual portions for 60–90 seconds. Do not freeze, as the custard and bread texture will not hold after thawing.

Substitutions

brioche bread, cut into ¾-inch cubes → challah or thick-cut white sandwich bread. Brioche's richness suits the chai spices, but challah offers a similar crumb and sweetness. Cut sandwich bread into slightly smaller cubes and use a mix of white and wheat for more structure.
firm but ripe pears → apples (Granny Smith or Honeycrisp) or a mix. Use the same weight of apples; they'll hold their shape slightly better and add a bit of tartness to balance the brown sugar and spices.
evaporated milk → heavy cream. Use the same volume (12 oz / 355 ml) of heavy cream for a richer pudding, and reduce the whole milk to ¾ cup (180 ml) to keep the custard from becoming too thick.
packed light brown sugar → coconut sugar or granulated sugar. Coconut sugar adds subtle depth; use the same amount. Granulated sugar will work but won't add the molasses flavor—consider adding 1 tbsp of molasses as well.