This slow cooker cracker pudding is one of those humble, 5-ingredient, Depression-era style desserts that turns odds and ends into something you can plan a whole cozy supper around. Folks back then stretched every crumb, and stale saltine crackers often stood in for fancier ingredients they couldn’t afford. Here, the crackers are crumbled right over a cold raw egg mixture in the slow cooker, then left to gently puff and set into a soft, custardy pudding with a tender, bread-pudding-like top. It’s simple, thrifty, and comforting in that old Midwestern way that makes the house feel warm even on a lean day.
Serve this cracker pudding warm right out of the slow cooker, with a little pour of milk or cream over the top if you have it. A spoonful of applesauce or sliced bananas alongside fits its Depression-era roots and adds a bit of freshness. It’s lovely after a simple supper like bean soup or meatloaf, or as a cozy afternoon treat with coffee or hot tea. Leftovers can be gently rewarmed and make a fine breakfast with a dusting of cinnamon or a drizzle of maple syrup.
Slow Cooker Depression-Era Cracker PuddingServings: 4
Ingredients
1 cup granulated sugar
3 large eggs
3 cups whole milk (or 2% milk)
1 teaspoon vanilla extract
4 ounces stale saltine crackers (about 1 sleeve), lightly crushed
Directions
Lightly butter or spray the inside of a small slow cooker (about 3–4 quarts) to keep the pudding from sticking.
In a medium bowl, whisk together the sugar and eggs until the mixture is smooth and a bit lighter in color.
Slowly whisk in the milk and vanilla extract until everything is well combined. This is your cold raw egg mixture, and it should feel cool to the touch from the milk.
Pour the cold egg mixture into the unheated slow cooker crock and set it on a stable surface, like a beige Formica or other kitchen counter, so it’s easy to work over.
With clean, dry hands, crumble the stale saltine crackers directly over the surface of the cold egg mixture in the slow cooker, letting the crumbs fall evenly across the top. Aim for a mix of small pieces and coarse crumbs; you don’t need to stir them in.
Let the crackers sit on the surface of the egg mixture for about 5–10 minutes while the slow cooker is still off. This gives them a chance to begin soaking up some liquid and softening.
After the brief soak, place the crock into the slow cooker base, cover with the lid, and set the heat to LOW. Do not stir; the crackers will slowly sink and form a tender, pudding-like layer as it cooks.
Cook on LOW for 3 to 4 hours, or until the pudding is set around the edges and the center jiggles slightly but is no longer liquid. A thin knife inserted near the center should come out mostly clean, with soft, custardy bits but no runny egg.
Once done, turn off the slow cooker and let the pudding rest, covered, for 15–20 minutes to finish setting and cool slightly. The top will look a bit like soft bread pudding with golden, soaked cracker bits.
Spoon the warm cracker pudding into bowls and serve as is, or with a splash of milk or cream over the top.
Variations & Tips
You can dress up this plain, Depression-era style pudding in small ways without losing its thrifty spirit. Stir 1/2 teaspoon ground cinnamon or nutmeg into the egg mixture for a warm spice note before you pour it into the slow cooker. For a slightly richer dessert, replace 1 cup of the milk with evaporated milk or add 2 tablespoons of melted butter to the egg mixture. If your crackers are very salty, you may want to use only 3 ounces and taste the finished pudding before adding any extra salt at the table. A handful of raisins, chopped apples, or a few spoonfuls of jam can be scattered over the top right after you crumble the crackers, letting them nestle in as it cooks. For a chocolate twist, sprinkle 1/4 cup of chocolate chips over the crackers before turning on the slow cooker. Food safety tips: Always start with fresh, clean eggs and cold milk straight from the refrigerator; the mixture should be kept cold until you begin cooking. Make sure your slow cooker reaches and maintains a safe temperature by cooking on LOW (not warm) and allowing the pudding to reach at least 160°F in the center; a quick-read thermometer is helpful if you have one. Do not leave the raw egg mixture sitting out on the counter for more than about 30 minutes before starting the slow cooker. Once cooked, refrigerate leftovers within 2 hours in a shallow container, and reheat gently until hot all the way through before serving again.
