Creamy Crockpot Tres Leches Brioche Bread Pudding Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Prepare the brioche by cutting it into uniform 1-inch cubes.

If you are using fresh bread, spread the cubes on a baking sheet and toast them in a 300°F oven for about 10 minutes, just until they feel dry to the touch, which helps them soak up the custard without collapsing.

Gather your whisk, a large mixing bowl, and all your dairy ingredients, ensuring they are ready to be combined into a smooth, consistent custard base.

Instructions

Preparing the Brioche Base

1. 1Prepare the Base
   Generously butter the interior of your 6-quart ceramic slow cooker to prevent sticking. Cut the brioche bread into 1-inch cubes. If the bread is very fresh, toast it in a low oven for a few minutes to ensure it holds its texture during the long soaking process. Arrange the bread cubes evenly in the bottom of the prepared slow cooker.
   Look for Bread should be cubed uniformly and placed in the slow cooker without being overly packed.
   Tip Using slightly stale bread or lightly toasted fresh bread creates a better structure that absorbs the custard without turning into mush.

The bread cubes should be evenly distributed across the bottom of the slow cooker. They should feel dry and firm, providing the structural base needed to absorb the heavy custard without turning into a dense, soggy mass during the long, slow-cooking process.

Mixing the Custard

2. 2Whisk the Custard
   In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, heavy cream, eggs, vanilla extract, and ground cinnamon. Whisk the mixture vigorously until the eggs are fully incorporated and the liquid is smooth and uniform in color. Pour this custard mixture slowly and evenly over the brioche cubes in the slow cooker, ensuring every piece of bread is thoroughly moistened.
   Look for The mixture should look like a smooth, creamy golden liquid with no visible egg streaks.
   Tip Ensure the eggs are at room temperature before whisking to help them blend seamlessly into the dairy mixture.

The custard mixture must be perfectly smooth, with the eggs, cream, and milks fully emulsified. When poured over the bread, the liquid should coat every cube uniformly, filling the spaces between the bread to ensure no dry spots remain before the cooking begins.

Slow Cooking the Pudding

3. 3Slow Cook and Serve
   Cover the slow cooker with its lid and set to cook on LOW for approximately 3 hours. The pudding is ready when the custard has set firmly, the edges are golden, and the center is cooked through to an internal temperature of 160°F (71°C) when checked with an instant-read thermometer. Once finished, allow the pudding to rest for 10 minutes before scooping into bowls. Top each serving with whipped cream, a sprinkle of cinnamon, and a maraschino cherry.
   Look for The pudding should look pillowy, golden, and set, with the custard fully absorbed into the brioche.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to lift the lid frequently during the cooking process, as this releases heat and moisture, which can affect the final texture.

The pudding is ready when the top is golden and the custard has set firmly throughout. The scent of warm cinnamon and vanilla should be prominent, and the edges should show a slight, appealing crispness while the center remains incredibly tender and milky.

Common mistakes

Avoid over-crowding the slow cooker, as this can prevent the custard from circulating evenly between the bread cubes. Another common mistake is using bread that is too fresh and soft, which can lead to a mushy texture rather than a firm, pudding-like consistency.

Finally, do not skip the resting period; allowing the pudding to sit for 10 minutes after cooking allows the custard to firm up, making it much easier to scoop and serve while maintaining its delicate, creamy structure.

How to tell it’s done

The pudding is done when the edges are set and golden and the center has puffed up slightly. Inserting a thermometer into the thickest part of the pudding should reveal an internal temperature of at least 160°F (71°C), indicating that the eggs are fully cooked and the custard is stable.

The pudding should look uniform, with the custard fully absorbed into the bread cubes, showing no loose liquid on the surface or bottom of the slow cooker insert.

• Egg dishes: 160°F (71°C) in the thickest part