Whether you call it a crockpot or a slow cooker, this slow cooker bread pudding with cranberries and walnuts is sure to please you! Not just because it’s the best recipe in terms of deliciousness – it’s also super quick and easy to whip up and the slow cooking technique will reward you with the most intense flavors in this traditional holiday dessert!
Need to get into the holiday spirit? Why don’t you follow my Christmas Board on Pinterest!
I know, I’m a day behind with letting you follow along my life for a week! I have a very good reason – yesterday was a big shopping day! But let’s start with Wednesday, shall we?Right, Wednesday started off with some major cuddles in bed. My little girl has started grabbing stuff and now she wants to smooch (read: eat and make wet all over in the process) everything she can get a hold of.
When we decided to get up she had some fun watching me shower again. Especially the drying off action, that what gets her every time. She’s so cute in her bouncy seat!
I had a not-so-quiet breakfast (no, it’s not Sweet Potato Casserole, it’s leftover sweet potato purée) and did some blog planning while Little Miss Giggles fell asleep in her playpen.
Now I said I’d share my journey to getting this household organized today. It didn’t happen. At all. I managed to get her huuuuge array of clothes sorted, but that’s it. Because Little Miss Giggles turned into Little Miss Grumpypants and I had to eat my pasta lunch while walking around in our home, carrying her in her wrap.
The rest of the day I did some blog work while hopping up and down like a crazy person to keep my baby asleep. She really has trouble staying asleep during the day.
Moms, any tips? Dinner was pasta – AGAIN Don’t call me out on how many times per week I’m eating pasta at the moment, it’s embarrassing. And then we had a very rocky bedtime routine – and 8 hours of sleep in a row! Wow!
And then yesterday was a big shopping day! We drove to a lovely German city to get new glasses (Branimir looks ridiculously good in his) and to have an amazing lunch of roasted pumpkin lasagna.
It was SO good! I’ll try to recreate the recipe for the blog for sure! Branimir had some potato knödel, red cabbage and beef which was really nice too. And our little teddy bear? Slept through the entire meal!
Why not at home, princess? But it all went downhill from there – Branimir hat to carry her the rest of the afternoon while I – and I had sworn myself on Wednesday morning that I would absolutely not be buying her any more clothes – bought the most adorable dress and shorts plus a few headbands for our little kitten.
It happens, right? The rest of the day was not so interesting (read: incredibly loud and stressful) because it was all baby screaming – mom nursing – baby happy for 5 minutes – start over. Oh well. And I promise I’ll post some pictures with the actual me in them by the end of the week – which is also when this amazing giveaway ends by the way, enter so you don’t miss out on winning a 250$ Amazon Gift Card!
And P.S: If you want to read a much more entertaining WIML-Post head over to the host Kathryn from Team Whitaker and check out her Thursday!
Right, I know it’s not January at all but these are my goals to tell you about until Sunday: Print out a household planner. Fill in household planner. Plan next week’s meals and shopping for the blog and the family. Clean house.
Watch the lastest episode of castle. Eat all the delicious slow cooker bread pudding with loads of homemade caramel sauce I can. That last one should be your goal too by the way. Because it’s hands down hardly any effort. Because there’s a slow cooker involved which might just be the best invention EVER!
And yes, just in case you were curious – this is indeed the first thing I ever made in a crockpot. So not late to the party. At all.
Slow Cooker Cranberry Walnut Bread Pudding with Caramel Sauce Recipe
Ingredients
- 2 1/2 cups milk
- 3 eggs beaten
- 1/2 cup maple syrup
- Pinch of vanilla powder OR a few drops vanilla extract
- 1/2 teaspoon ground cinnamon
- 5 cups cubed bread
- 3 tablespoons butter
- 1/2 cup walnuts roughly chopped
- 1/2 cup dried cranberries
For the Caramel Sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- Pinch of salt
- 1/4 cup evaporated milk
Instructions
- Whisk milk, eggs, maple syrup, vanilla and cinnamon together in a large bowl. Add the cubed bread and allow to soak for 10 minutes.
- Grease the slow cooker well with the butter.
- Add the cranberries and walnuts to the bread mixture and transfer everything to the slow cooker. Cook on low for 4 hours.
To Make the Caramel Sauce
- Add the butter, brown sugar and salt to a small saucepan over medium heat. Stir continuously until bubbly and melted.
- Pour in the evaporated milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes until thickened. Serve warm with the hot bread pudding.
Recipe Notes
The cook time includes making the caramel sauce while the slow cooker is on.