This slow cooker brandied apricot bread pudding is the kind of cozy winter dessert that reminds me of church basement potlucks and snow days when the roads were too bad to go anywhere. Instead of fussing with lots of bowls and steps, you just tear up a good panettone, tuck in some dried apricots, and ladle one simple custard mixture—eggs, brandy, brown sugar, half and half, and vanilla—right over the top in your slow cooker. Bread pudding has long roots in frugal Midwestern kitchens, where nothing went to waste and stale bread was turned into something comforting and special. This version keeps that spirit but dresses it up a bit with panettone and a splash of brandy, the way my mother might have done for company on a cold January night.
Serve this bread pudding warm right from the slow cooker, spooned into shallow bowls so the custard can pool a little around the edges. A drizzle of warm cream, a scoop of vanilla ice cream, or a dollop of lightly sweetened whipped cream makes it feel like Sunday-supper dessert. It goes nicely with a cup of strong coffee, black tea, or a small glass of the same brandy you used in the custard. For a bigger spread, pair it with something simple and savory—like a pot of bean soup or a roast chicken dinner—so this sweet, custardy pudding can be the soft landing at the end of the meal.
Slow Cooker Brandied Apricot Panettone Bread PuddingServings: 6–8
Ingredients
6 cups torn panettone bread (about 12 ounces), loosely packed
1/2 cup chopped dried apricots
4 large eggs
1 3/4 cups half and half
1/3 cup brandy
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon (optional but nice)
1/4 teaspoon salt
1 tablespoon unsalted butter, softened (for greasing the slow cooker)
Powdered sugar, for dusting on top (optional)
Extra half and half or whipped cream, for serving (optional)
Directions
Lightly butter the inside of a 4- to 6-quart slow cooker, making sure to grease the bottom and about halfway up the sides so the pudding releases easily.
Tear the panettone into bite-sized pieces and measure out about 6 cups. Scatter the torn panettone evenly into the prepared slow cooker, letting some pieces stand up and others lie flat so there are plenty of nooks and crannies.
Sprinkle the chopped dried apricots evenly over the torn panettone pieces, tucking a few down between the bread so they are well distributed.
In a medium mixing bowl, whisk the eggs until the yolks and whites are well combined. Add the half and half, brandy, brown sugar, vanilla, cinnamon (if using), and salt. Whisk until the brown sugar is mostly dissolved and the mixture is smooth. This is your one custard mixture that will be ladled over the bread.
Set the slow cooker near the edge of the counter where you can comfortably reach into it. Using a ladle, slowly ladle this one custard mixture over the torn panettone pieces in the slow cooker. Move the ladle around as you pour so all the bread is moistened, pausing to let the custard seep down into the gaps before adding more.
Once all the custard has been ladled over the bread, gently press down on the top with the back of the ladle or a clean spatula so the panettone soaks up the mixture. Cover the slow cooker with the lid.
Cook on LOW for 2 1/2 to 3 1/2 hours, or until the custard is mostly set, the edges are puffed and lightly browned, and a knife inserted near the center comes out without wet egg on it. The center should still look a little soft and custardy.
Turn off the slow cooker and let the bread pudding rest, covered, for about 10 to 15 minutes. This helps it finish setting without overcooking and makes it easier to spoon out neat portions.
If you like, dust the top lightly with powdered sugar just before serving. Spoon the warm bread pudding into bowls and serve with extra half and half poured over, or a spoonful of whipped cream on top.
Variations & Tips
For a stronger fruit note, you can soak the chopped dried apricots in the brandy for 15 to 20 minutes before making the custard, then pour both the apricots and soaking liquid into the egg mixture. If you prefer not to use alcohol, simply replace the brandy with more half and half and add 1 teaspoon of almond extract or a bit of orange zest for depth. Other dried fruits, such as golden raisins, dried cherries, or chopped dates, fit right into this recipe and keep that old-fashioned pantry feel. If your panettone is very fresh and soft, spread the torn pieces on a baking sheet and let them sit out for an hour or two, or toast them lightly in a low oven, so they soak up the custard better. For a richer pudding, stir 2 tablespoons of melted butter into the custard mixture before ladling it over the bread. You can also sprinkle a small handful of chopped toasted nuts—like pecans or walnuts—over the top for a little crunch. If your slow cooker runs hot, check the pudding at the 2-hour mark to avoid overcooking; every machine is a little different, and once you know how yours behaves with this recipe, it will become a dependable winter favorite.
