Slow Cooker Chocolate Bourbon Bread Pudding Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality bourbon that you enjoy drinking. The alcohol mostly cooks off, but the flavor remains.

If you prefer a stronger bourbon taste, add an extra tablespoon, but keep the total liquid in balance. The vanilla bean adds a lovely speckled appearance and aromatic depth — don't skip it if you have one on hand.

Serve the bread pudding warm with a generous drizzle of anglaise. The contrast of warm pudding and cool sauce is delightful. If you have leftovers, reheat gently in the microwave or a low oven. This dessert is best enjoyed the same day, but it can be stored in the fridge for up to 3 days.

Variations

• Add nuts or dried fruit: Fold in 1/2 cup of toasted pecans or walnuts along with the chocolate chunks. Dried cherries or cranberries also work well, adding tartness to balance the sweetness.
• Spice it up: Add 1 teaspoon of ground cinnamon or a pinch of nutmeg to the custard for a warm, spiced flavor. This complements the bourbon and chocolate beautifully.
• Non-alcoholic version: Replace the bourbon with an equal amount of strong brewed coffee or additional vanilla extract. The coffee adds depth without the alcohol, making it family-friendly.
• Chocolate lover's twist: Use milk chocolate chunks instead of dark for a sweeter, creamier result. Or add 1/2 cup of chocolate chips on top during the last 30 minutes of cooking for extra gooeyness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze the bread pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 30-60 seconds, or in a 300°F oven for 10-15 minutes until warmed through.

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. The anglaise sauce should be stored separately.

To reheat, microwave individual portions for 30-60 seconds, or warm in a 300°F oven for 10-15 minutes. The texture will be slightly denser after refrigeration but still delicious.

The custard can be whisked up to a day in advance and stored in the refrigerator. Tear the croissants and layer them in the slow cooker, then cover and refrigerate.

When ready to cook, pour the custard over and proceed. The assembled pudding can also be refrigerated for up to 4 hours before cooking, making it perfect for planning ahead.

Serving ideas

Scoop the warm bread pudding into shallow bowls, making sure to include some of the melted chocolate from the bottom. Drizzle generously with warm bourbon vanilla bean anglaise.

The sauce adds a silky, creamy contrast to the rich pudding. For a special touch, dust with a little cocoa powder or add a dollop of whipped cream.

This dessert is best served warm, right from the slow cooker. The contrast of the crisp top and the soft, custardy interior is irresistible. Pair it with a scoop of vanilla ice cream or a spoonful of crème fraîche if you like. The bourbon and chocolate flavors are robust, so keep the sides simple.

Frequently asked questions

Recipe card

Slow Cooker Chocolate Bourbon Bread Pudding

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 8 butter croissants, stale or day-old
• 1 1/2 cups 70% dark chocolate chunks
• 5 large eggs
• 2 cups heavy cream
• 1/2 cup packed brown sugar
• 1/4 cup bourbon
• 1 vanilla bean, split and scraped
• Bourbon vanilla bean anglaise sauce, warm, for serving

Instructions

1. Grease the inside of a 6-quart slow cooker with butter or nonstick spray. Tear the 8 butter croissants into rough 2-inch pieces and place them evenly in the slow cooker. Scatter the 1 1/2 cups of dark chocolate chunks over the croissant pieces, tucking some between the layers so the chocolate melts throughout.
2. In a large mixing bowl, whisk together the 5 large eggs, 2 cups heavy cream, 1/2 cup packed brown sugar, 1/4 cup bourbon, and the seeds scraped from 1 vanilla bean. Whisk until the sugar is fully dissolved and the mixture is smooth and slightly thickened.
3. Pour the custard evenly over the croissant and chocolate mixture. Use a spatula to gently press the croissants down so they absorb the custard. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
4. Cover the slow cooker with the lid and set it to LOW. Cook for 2 1/2 hours, without lifting the lid during the first 2 hours. The pudding is done when the edges are set, the top is golden and slightly crisp, and the center is moist but not liquid.
5. Turn off the slow cooker and let the bread pudding rest for 5 minutes. Scoop generous portions into bowls. Spoon warm bourbon vanilla bean anglaise sauce over the top and serve immediately.

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

10 g

Carbohydrates

48 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.