Slow Cooker Chocolate Bourbon Bread Pudding

Turn stale croissants into a showstopping dessert with this slow cooker chocolate bourbon bread pudding. Tear buttery croissants, scatter dark chocolate chunks, and pour over a bourbon-spiked custard. Cook low and slow until the top puffs golden and the center turns molten.

Each spoonful is a rich, custardy bite with melted chocolate and a warm vanilla-bourbon finish. Serve with a drizzle of bourbon vanilla bean anglaise for pure indulgence. This dump-and-go recipe is perfect for busy days when you want a homemade dessert without hovering over the oven.

This slow cooker chocolate bourbon bread pudding transforms everyday stale croissants into a deeply satisfying dessert. The slow cooker does all the work, gently cooking the custard until it sets while the croissants soak up the bourbon and vanilla. Dark chocolate chunks melt into pockets of bittersweet richness throughout.

The result is a warm, comforting pudding with a crisp top and a soft, creamy interior. Serve it straight from the crockpot with a generous pour of bourbon vanilla bean anglaise. It's an effortless dessert that feels special enough for company and simple enough for a weeknight treat.

Ingredients

Why this recipe works

Slow cooking at a low temperature allows the custard to set gently without curdling. The croissants absorb the liquid gradually, becoming tender and creamy rather than soggy.

This method ensures the pudding is moist and rich, with a pleasant contrast between the crisp top and the soft center. The long, slow cook also gives the bourbon and vanilla time to infuse every bite.

Using stale croissants is key because they act like a sponge, soaking up the custard without falling apart. Fresh croissants would turn mushy. The dark chocolate chunks melt into luscious pockets, and the bourbon adds warmth and depth. The slow cooker's even heat creates a perfectly set pudding that slices and scoops beautifully.

Notes and substitutions

Choose good-quality 70% dark chocolate for a deep, bittersweet flavor that balances the sweet custard. If using a different chocolate, adjust the sugar accordingly.

The bourbon adds a distinct warmth; for a non-alcoholic version, substitute with vanilla extract. Use a vanilla bean for the best aromatic flavor, or replace with 2 teaspoons of vanilla extract.

A 6-quart slow cooker is ideal for this recipe, but a 4-quart will also work if you reduce the croissant amount slightly. The croissants should be day-old or even slightly stale — they absorb the custard better. If using fresh, toast them briefly to dry them out. The anglaise sauce is a simple custard sauce; you can use store-bought or make your own.

• bourbon: additional vanilla extract or bourbon-flavored extract for a non-alcoholic version
• 70% dark chocolate chunks: semi-sweet chocolate chips (reduce sugar by 2 tablespoons)
• butter croissants: brioche or challah, torn into chunks
• heavy cream: half-and-half for a lighter custard (will be less rich)

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Serving spoon