Slow Cooker Banana Bread Pudding

This Slow Cooker Banana Bread Pudding is a warm, incredibly comforting dessert that uses the slow cooker to achieve a perfectly set, tender texture. Crucially, cubes of brioche bread are toasted and then soaked overnight in a rich custard infused with ripe bananas, bourbon vanilla, and warm spices (cinnamon and nutmeg). The dish is served warm, drenched in a homemade, glossy caramel sauce for an ultimate easy comforting dessert.

Ingredients and What You’ll Need

For the Bread Pudding

• French brioche loaf (16-ounce): Cut into 3/4-inch cubes; this rich bread is ideal for bread pudding due to its soft texture and ability to absorb the custard.
• Unsalted butter: Softened; used to grease the slow cooker insert, preventing sticking.
• Eggs, Half-and-half, Granulated sugar, and Dark brown sugar: These form the rich, essential custard base.
• Pure vanilla extract (bourbon vanilla recommended): Adds depth and aromatic flavor to the custard.
• Ground cinnamon and Ground nutmeg: Classic warm spices that pair perfectly with the banana and custard.
• Kosher salt: Balances the sweetness of the custard.
• Medium ripe bananas: Mashed; adds natural sweetness and the signature banana flavor.

For the Caramel Sauce (Makes about 1 cup)

• Sugar and Water: The base for the simple syrup that is caramelized.
• Heavy cream, Unsalted butter, Cinnamon, and Salt: Added to the caramelized sugar to create a smooth, rich, and balanced sauce.

How to Make Slow Cooker Banana Bread Pudding

The method requires prep in advance—toasting and soaking the bread—followed by a hands-off cook time.

1. Get Ready and Toast the Bread

Staling the bread through toasting is essential for the final texture.

1. Get ready: Set the oven rack to the center position and preheat the oven to 300°F (150°C) for toasting the bread. Grease the inside of a 6-quart slow cooker with the softened butter.
2. Toast the bread: Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.
3. Transfer: Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.

2. Making the Custard and Soaking

The custard is poured over the toasted bread, then chilled to allow for maximum absorption.

1. Make the custard: In a medium bowl, whisk the eggs. Add the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas to the bowl with the eggs, and whisk to combine.
2. Add the custard to the bread cubes: Pour the custard mixture over bread. Press the bread into the liquid to submerge. Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.

3. Cooking the Casserole

The chilled casserole is brought to room temperature before slow cooking.

1. Bring the casserole to room temperature: Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
2. Cook casserole: Place the slow cooker insert into the slow cooker base, cover it with a lid, and cook it on the high setting for 2 1/2 to 3 1/2 hours, or on the low setting for 4 to 5 hours.
3. Check Doneness: The casserole is ready when the custard is set in the center and puffy; it should not be runny or jiggle. It will shrink slightly once the heat is turned off. The center of the casserole should be above 175°F (80°C) when tested with a thermometer.

4. Making the Caramel Sauce

The caramel sauce is made using the dry method (with water added) for a smooth result.

1. Make the caramel sauce: In a medium high-sided saucepan, add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring. (This should take about 3 to 5 minutes.)
2. Caramelize: Once dissolved, increase the heat to high and bring the sugar to a low boil. Stir with a whisk until a deep amber color is formed and the temperature reads between 320°F to 340°F (160°C to 170°C) on a candy thermometer. (This should take about 5 to 7 minutes.)
3. Finish Sauce: Remove the caramel from the heat. Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream. Whisk in the butter, cinnamon, and salt until smooth.
4. Cool: Let the sauce cool at room temperature for about 10 minutes before using.

5. Serving

1. To serve: Allow the casserole to rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.

Recipe Notes and Serving Suggestions

• Bread Selection: Brioche is highly recommended due to its high fat content, which creates a rich final pudding.
• Toasting: Toast the bread until dry and crisp. This step is non-negotiable for a good texture; otherwise, the bread will turn to mush when cooked.
• Caramel Safety: Candy thermometer use is recommended for accuracy. Exercise extreme caution when working with hot caramel, especially when adding the cream, as it will bubble up violently.
• Serving: The warm bread pudding pairs perfectly with cold vanilla ice cream and the caramel sauce.