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Slow Cooker Strawberry Banana Bread Pudding

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 233
Ingredients Method Notes

Ingredients
  

  • 1 loaf Banana bread, sliced into 1-inch cubes
  • 2 cups Fresh strawberries, sliced If using frozen, thaw and squeeze out excess liquid
  • 1 cup Whole milk
  • 0.5 cup Heavy cream
  • 4 large Eggs
  • 0.5 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 0.5 tsp Ground cinnamon
  • 2 Tbsp Unsalted butter, melted
  • 1 Tbsp Sour cream Added after custard is mixed
  • 2 Tbsp Honey For serving
  • 1 tsp Salt

Method
 

  1. Lightly grease a 7-inch square slow cooker insert with butter or non-stick spray.
  2. Place the sliced banana bread into the bottom of the cooker, pressing gently with a rubber spatula to compact the layers.
  3. Evenly distribute the sliced strawberries over the bread.
  4. In a bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, melted butter, and salt until smooth.
  5. Pour the custard mixture over the bread and strawberries, ensuring all pieces are coated.
  6. Cover and cook on low for 4 hours (240 minutes) until the custard has set and the top is slightly golden.
  7. During the last 15 minutes of cooking, stir in the tablespoon of sour cream to lock in moisture.
  8. Serve warm, drizzled with honey and a dollop of whipped cream if desired.

Notes

After adding the custard, press the bread pieces gently with a rubber spatula to make sure they’re fully submerged; this helps the pudding set evenly. For extra moisture, stir in a tablespoon of sour cream right before turning on the cooker.