America’s Test Kitchen’s slow-cooker bread pudding boasts tender bread cubes enveloped by a rich custard and accented with a few stir-ins and a simple topping. Getting the texture of this company-worthy dessert just right was a challenge; early tests yielded mushy or dry puddings.
After testing types of bread, America’s Test Kitchen settled on challah for its rich flavor. Using stale bread was key as it was much better at soaking up our custard. By soaking and pressing the bread into the custard for just 10 minutes prior to cooking, we ensured that the bread absorbed the custard evenly.
After three hours in the slow cooker, we had moist, evenly cooked bread pudding that was definitely luxurious.
Slow-Cooked Classic Bread Pudding
Serves: 8 to 10