A Cozy Story About My Brother
My brother used to hate raisins. He would pick them out of everything. I still laugh at that. One cold day, I made this pudding. He took one bite. His eyes got wide. He asked for a second bowl, raisins and all. Sometimes, all it takes is a little warmth to change a mind.
This recipe matters because it turns simple things into magic. Stale bread becomes a tender, sweet hug. It shows that nothing in your kitchen is ever useless. Do you have a food you didn’t like as a kid but love now? I’d love to hear about it.
Why The Slow Cooker Is Perfect
This is a lazy-day recipe. You just mix everything in one bowl. Then you let the slow cooker do the work. Your whole house will smell like vanilla and warm spice. Doesn’t that smell amazing? It’s like a cozy blanket for your nose.
This matters because you don’t need to watch the oven. You can read a book or play outside. The slow cooker keeps the pudding gentle and moist. *Fun fact: The slow cooker was invented by a man who wanted to keep his bean supper warm for church potlucks!*
The Secret Is In The Soak
Here is my best tip. Let the bread sit in the custard. Press it down with your hands. Wait about ten minutes. This lets the bread drink up all that good, creamy mixture. It makes every single bite soft and rich.
If you skip this step, the pudding can be dry. We don’t want that! The waiting is the most important part. What’s your favorite “secret step” in a recipe you make? Tell me yours.
A Sweet Little Kick
We warm the raisins with a bit of dark rum. The heat takes away the strong alcohol. It leaves behind a deep, cozy flavor. It makes the raisins taste like little pockets of holiday cheer. You can use apple juice instead, too.
The flavor is warm and comforting. It tastes like a special treat, but not too fancy. It’s just right for sharing with people you love. Do you prefer your desserts super sweet, or more mild and comforting?
Making It Your Own
This recipe is like a friend. It welcomes changes. No challah? Use a soft loaf of white bread. You can add a pinch of cinnamon to the sugar on top. Or use dried cherries instead of raisins. Cooking is about using what you have.
That is the real lesson. Recipes are guides, not strict rules. Your kitchen, your rules. The goal is to make something that makes you smile. I hope this pudding finds its way to your table soon.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Raisins | â…” cup | |
| Dark rum | ¼ cup | |
| Heavy cream | 2 ½ cups | |
| Whole milk | 2 ½ cups | |
| Large egg yolks | 9 | |
| Packed brown sugar | ¾ cup plus 2 tablespoons | 5¼ ounces / 149 grams for the ¾ cup portion |
| Vanilla extract | 1 tablespoon | |
| Salt | ¾ teaspoon | |
| Challah bread | 1 pound (12 cups) | 454 grams, cut into 1-inch pieces, staled overnight |
A Cozy Pudding That Feels Like a Hug
Hello, my dear. Come sit a spell. Let’s talk about a special pudding. It’s like a warm, spiced hug from your kitchen. I love making this on a chilly afternoon. The whole house smells of vanilla and brown sugar. Doesn’t that smell amazing?
This is my Spiced Rum Raisin Slow Cooker Pudding. It’s magic in a pot. You just mix everything and let the slow cooker do the work. The challah bread soaks up a rich, sweet custard. The raisins get plump and happy with a little rum. I still laugh at how easy it is.
Now, let’s get to the fun part. Making it together! Follow these simple steps. You’ll have a cozy dessert that everyone will love. Remember, cooking is about joy, not perfection. Your version will be just right.
Step 1: First, line your slow cooker with foil. Spray it lightly with oil. This stops sticking. Now, take your raisins and rum. Warm them in the microwave for about 45 seconds. Let them sit and get to know each other. (A hard-learned tip: The rum flavor mellows as it cooks. It won’t taste strong, I promise!). Step 2: Grab a big bowl. Whisk the cream, milk, and egg yolks together. Add most of the brown sugar, the vanilla, and salt. Whisk until the sugar dissolves. It will look like sweet, golden silk. Now, stir in your bread and the raisin mixture. Let it sit for ten minutes. Press the bread down gently now and then. Step 3: Pour everything into your slow cooker. Spread it out evenly. Sprinkle the last two tablespoons of sugar on top. This makes a lovely, sparkly crust. Put the lid on and cook on low. It needs 3 to 4 hours. How do you know it’s done? The center should be set, not jiggly. Share below! Step 4: Turn the cooker off when it’s done. Let the pudding cool, still covered, for 30 minutes. This helps it settle. Then, carefully remove the foil collar. Scoop it into bowls while it’s wonderfully warm. It’s a taste of pure comfort. Cook Time: 3–4 hours on lowTotal Time: 3 hours 45 minutes (plus soaking)
Yield: 8 servings
Category: Dessert, Pudding
Three Fun Twists to Make It Yours
This recipe is like a favorite story. You can tell it a little differently each time. Here are three ways to change it up. They are all delicious in their own way. I love seeing what you create.
The Apple Pie Twist: Skip the raisins. Use chopped apples and a dash of cinnamon instead. The Chocolate Chip Dream: Forget the rum. Use chocolate chips and a splash of strong coffee. The Berry Burst: Use dried cranberries. Add a bit of orange zest to the custard.Each twist gives the pudding a whole new personality. It’s so fun to experiment. Which one would you try first? Comment below!
Serving It Up With Style
A warm bowl of this pudding is perfect on its own. But a little extra love makes it a celebration. For a fancy touch, add a dollop of softly whipped cream. A drizzle of caramel sauce is also wonderful. Or just a simple dusting of powdered sugar.
What to drink with it? For the grown-ups, a small glass of tawny port wine is lovely. It sips like liquid raisins. For everyone, a cold glass of milk is the classic choice. Or a mug of hot apple cider. Which would you choose tonight?
Keeping Your Pudding Cozy for Later
This pudding is best fresh and warm. But leftovers are a lovely treat. Let it cool completely first. Then cover it tightly and put it in the fridge. It will be good for about three days.
You can freeze it, too. I cut it into single servings. I wrap each piece in plastic wrap. Then I put them all in a freezer bag. This way, I have a sweet treat anytime. I once forgot a piece in the back for a month. What a happy surprise on a cold Tuesday!
To reheat, use your oven or toaster oven. A low temperature of 300 degrees works best. Warm it until it’s just hot through. This keeps it from drying out. Batch cooking like this saves time and reduces waste. It means a homemade dessert is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pudding Problems
Is your bread pudding too soggy? The bread may not have been stale enough. Next time, leave the cubes out overnight. I remember when I used fresh bread once. The result was more like soup! Letting bread go stale matters. It soaks up the custard properly for a perfect texture.
Is the middle not setting? Your slow cooker might run cool. Just cook it a little longer. Check it after the four-hour mark. Is the top not getting a nice sprinkle? Try propping the lid open a crack for the last 30 minutes. This lets extra steam escape.
Fixing small issues builds your cooking confidence. You learn how ingredients work together. You also get a much tastier dessert in the end. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free bread that you like. Let it get stale first, just like the challah.
Q: Can I make it ahead? A: You can mix everything the night before. Keep it covered in the bowl in the fridge. Pour it into the cooker in the morning.
Q: What if I don’t have rum? A: Use apple juice instead. The raisins will still plump up nicely. You’ll get a lovely fruity flavor.
Q: Can I make a smaller batch? A: Absolutely. Just cut all the ingredients in half. Use a smaller slow cooker if you have one.
Q: Any optional tips? A: A dollop of whipped cream on top is wonderful. A fun fact: bread pudding was originally a way to use up old, stale bread! Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your home. The smell of it cooking is pure comfort. It reminds me of my own grandmother’s kitchen. I love sharing these old-fashioned treats with you.
Your stories and tips make this so much fun. Tell me about your time in the kitchen. Have you tried this recipe? Share your experience in the comments. I read every single one.
Happy cooking!
—Grace Ellington
Spiced Rum Raisin Slow Cooker Pudding
Description
A rich and comforting slow-cooker bread pudding, infused with dark rum and plump raisins.
Ingredients
Instructions
- Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave raisins and rum in small bowl until hot, about 45 seconds; let cool slightly.
- Whisk cream, milk, egg yolks, ¾ cup sugar, vanilla, and salt in large bowl until sugar has dissolved. Stir in challah and raisin mixture and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
- Transfer challah mixture to prepared slow cooker and spread into even layer. Sprinkle with remaining 2 tablespoons sugar. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
- Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information,’ but specific nutrition details are not provided in the extracted text.