Slow Cooker Rum Raisin Bread Pudding with Custard

Name: Slow Cooker Rum Raisin Bread Pudding with Custard
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) brioche, day-old, cut into 1-inch cubes, cut into 1-inch cubes, lightly toasted; 1 cup (150 g) raisins, soaked in 1/2 cup dark rum for 30 minutes before use; ½ cup (120 ml) dark rum, for soaking raisins; 4 large eggs, at room temperature, at room temperature; 2 cups (480 ml) whole milk; ½ cup (120 ml) heavy cream; ½ cup (100 g) granulated sugar; 2 tsp (10 ml) vanilla extract; ¼ tsp (1.3 ml) nutmeg, freshly grated, freshly grated; ¼ tsp (1½ g) kosher salt; 2 tbsp (28 g) unsalted butter, softened, for greasing slow cooker

From the MyKitchenBank Kitchen

A luxurious bread pudding made with brioche and plump rum-soaked raisins, cooked gently in a slow cooker until creamy and custard-like. The eggs and milk create a silky custard that soaks through every bite, while a hint of vanilla and spice adds warmth. Serve warm with extra custard drizzled on top for an elegant, comforting dessert.

Prep: 20 min
Cook: —
Wait: 4 hr 5 min
Total: 4 hr 25 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients at room temperature before starting
Line your slow cooker with parchment paper or lightly butter it to prevent sticking
Read through the full recipe—the slow cooker cooks unattended for 4 hours, so plan accordingly

1
Soak the raisins
- Pour the dark rum into a small bowl and add the raisins.
- Stir gently to coat all the raisins.
- Set aside for 30 minutes at room temperature to allow the raisins to plump up and absorb the rum flavor.
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Ready when: Raisins are visibly plump and have absorbed the liquid
Tip: Use day-old brioche for better absorption of the custard; fresh brioche is too soft and may become mushy
2
Toast the brioche cubesOven 325°F / 165°C
- While the raisins soak, arrange brioche cubes on a baking sheet in a single layer.
- Place in a 325°F (163°C) oven for 8–10 minutes, stirring halfway through, until the edges are lightly golden but the centers remain tender.
- This dries them slightly so they absorb the custard without disintegrating.
- Remove from the oven and cool slightly.
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Ready when: Edges are lightly golden, centers still soft
Tip: Do not over-toast; the cubes will continue to soften in the slow cooker
3
Prepare the slow cooker
- Lightly butter the interior of a 6-quart slow cooker using the softened butter.
- This prevents sticking and helps with even cooking.
- Alternatively, line with parchment paper.
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Tip: Buttering or lining the slow cooker makes cleanup easier and prevents the pudding from sticking to the bottom
4
Whisk the custard base
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, grated nutmeg, and kosher salt.
- Whisk vigorously for 1–2 minutes until the sugar is mostly dissolved and the mixture is well combined.
- The custard should be pale and frothy.
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Ready when: Mixture is pale, frothy, and sugar is mostly dissolved
Tip: Room-temperature eggs blend more smoothly with the milk and cream, creating a silkier custard
5
Layer brioche, raisins, and custard
- Spread half the toasted brioche cubes evenly across the bottom of the prepared slow cooker.
- Strain the soaked raisins from the rum (reserving the rum), and scatter half of them over the brioche layer.
- Pour half of the custard mixture over the brioche and raisins, ensuring it soaks in.
- Repeat with the remaining brioche, raisins, and custard.
- Let the pudding sit for 5 minutes to allow the bread to absorb some of the custard before cooking.
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Ready when: Brioche cubes are mostly covered and beginning to absorb custard
Tip: Don't pour all the custard on the first layer; layering ensures even distribution throughout the pudding
6
Cook in the slow cooker
- Cover the slow cooker and set it to low heat.
- Cook for 3.5 to 4 hours.
- The pudding is done when the custard is set around the edges but still slightly jiggly in the center (it will continue to set as it cools).
- The top should look just set with a subtle shine, and a knife inserted into the center should come out clean or with just a tiny bit of creamy custard clinging to it.
- The pudding should not look dry or curdled.
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Ready when: Custard is set at the edges, slightly jiggly in the center; center reads 160°F (71°C) on a meat thermometer
Tip: Slow cookers vary in temperature; check at 3.5 hours and cook in 15-minute increments if needed. Overcooking will cause the eggs to curdle
7
Reduce the reserved rum
- While the pudding finishes cooking, pour the reserved rum from soaking the raisins into a small saucepan.
- Bring it to a gentle simmer over medium heat.
- Simmer for 3–5 minutes to cook off the raw alcohol taste and reduce it slightly, leaving about 1/4 cup (60 ml).
- Remove from heat and let cool slightly.
- This creates a glossy, concentrated rum sauce to drizzle over each serving.
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Ready when: Liquid has reduced and alcohol smell has faded; about 1/4 cup remains
Tip: Simmering the rum burns off the harshness and intensifies the flavor; do not let it boil aggressively or it will evaporate too much
8
Rest and serve
- Turn off the slow cooker and let the bread pudding rest, uncovered, for 10–15 minutes.
- This allows the residual heat to finish setting the custard while the pudding cools slightly to a comfortable serving temperature.
- Spoon the warm pudding into serving bowls and drizzle each portion with a little of the reduced rum sauce.
- Serve warm.
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Ready when: Pudding is warm, creamy, and spoonable
Tip: Serve immediately while warm; bread pudding is best enjoyed fresh from the slow cooker, when the custard is creamiest

Good to know

Tips

Day-old brioche is key—fresh brioche is too soft and will become mushy. If only fresh brioche is available, toast the cubes longer, until they're drier (12–15 minutes).
Check the pudding at 3.5 hours; slow cookers vary widely. The custard should jiggle slightly when shaken, not wave like liquid or sit rigidly.
Reserve some of the rum-soaking liquid to reduce into a sauce; it's a simple, elegant finishing touch that deepens the flavor.
For a richer, custard-forward pudding, add 2 tablespoons of additional sugar to the custard base and reduce the cook time by 15–20 minutes.

Make ahead

You can assemble the entire pudding (through step 5) and refrigerate it in the slow cooker insert for up to 8 hours before cooking. When ready to cook, place the cold insert into the slow cooker and add 30 minutes to the cooking time, starting with 3 hours 30 minutes and checking frequently. Alternatively, prepare the custard base and brioche mixture separately; store the custard in the fridge for up to 2 days and the toasted brioche in an airtight container for up to 3 days, then assemble and cook fresh.

Storage & reheating

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave (30–45 seconds, stirring gently) or in a 325°F (163°C) oven (loosely covered, 8–10 minutes) until warm. Bread pudding can also be frozen in an airtight container or freezer bag for up to 2 months; thaw in the refrigerator overnight and reheat as directed above. The reduced rum sauce keeps in a sealed jar in the fridge for up to 2 weeks.

Substitutions

brioche, day-old, cut into 1-inch cubes → challah, panettone, or croissants. Use day-old bread for best texture; challah and panettone are slightly less rich than brioche but work beautifully
dark rum → bourbon, brandy, or orange liqueur (such as Grand Marnier). Any spirit with warm, deep flavors works well; adjust the soaking time if using a higher-proof spirit
raisins → dried cranberries, dried cherries, or chopped dried apricots. Any dried fruit adds sweetness and texture; soak with rum as directed to plump and soften
nutmeg, freshly grated → ground cinnamon or pumpkin pie spice (1/4 tsp). Cinnamon is warmer; pumpkin pie spice adds depth with clove and allspice