Description
This cozy, creamy Slow Cooker Banana Bread Pudding is an easy, set-and-forget dessert inspired by classic banana bread—rich custard, warm spice, and caramelized edges, all made hands-off in your crockpot.
Ingredients
6 cups day-old brioche or challah, cut into 1-inch cubes (about 12 oz)
3 ripe bananas, divided (2 mashed, 1 thinly sliced)
4 large eggs
1 3/4 cups whole milk
1 cup heavy cream (or half-and-half)
2/3 cup packed brown sugar
1/4 cup granulated sugar (optional, for extra sweetness)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted, plus more for greasing
1/2 cup chopped pecans or walnuts (optional)
1/2 cup chocolate chips (optional)
2 tablespoons turbinado sugar for topping (optional)
Instructions
1. Grease the slow cooker insert with butter and line the bottom with a parchment sling for easy lifting (optional but helpful).
2. In a large bowl, whisk eggs, milk, cream, brown sugar, granulated sugar (if using), vanilla, cinnamon, nutmeg, and salt until well combined.
3. Whisk in the mashed bananas and melted butter.
4. Add the bread cubes to the bowl and gently toss to coat. Fold in the sliced banana and any mix-ins like nuts or chocolate chips. Let soak 10 minutes.
5. Transfer the mixture to the slow cooker, pressing down lightly to level. Sprinkle with turbinado sugar if you like a caramelized top.
6. Cook on Low for 2 1/2 to 3 1/2 hours, until the edges are set and lightly browned and the center registers about 175°F and has a slight jiggle.
7. Turn off the heat, vent the lid, and let rest 15 minutes to finish setting. Lift out using the parchment or scoop to serve warm.
8. Serve with vanilla ice cream, whipped cream, or a drizzle of warm caramel or maple syrup.
Notes
For extra caramelization, remove the crock and broil the top for 1–2 minutes (only if your insert is oven-safe). Sturdy breads like brioche or challah work best.