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You’re about to become the baker you always dreamed of with this Slow Cooker Bread. With a perfectly fluffy inside and a beautifully crispy outside, making homemade bread has never been easier!
This Slow Cooker Baked Custard recipe has just six ingredients and yields a delicious dessert that is a perfect option for your holiday dinner spread. Cooking it in the crock pot helps create an amazing texture with minimal prep time and a short cooking time. It’s a win-win!
Other desserts to consider making for the holidays are Slow Cooker Pumpkin Spoon Cake, Pecan Pie, or even Apple Crisp.
When it’s the season for a serious baking marathon, there are some days when we keep the oven running from morning until night, a steady stream of warm cakes and cookies flowing in and out of the kitchen. Different baked goods, however, bake at different temperatures.
There are some baking projects, like homemade bread, that can require a seriously hot oven—we’re talking 500 degrees Fahrenheit. Starting bread at such a high temperature kicks off the baking process with what we call “oven spring,” which is the initial burst of heat-propelled rise that helps a baked good gain great height.
Starting with a preheated oven is essential when you’re baking pastries that rely on an initial spring of heat to gain lift and rise. But what if you’re baking something that does not require an initial burst of heat? These are the cases in which starting with a cold oven might be to your benefit.
There is a whole category of cakes—fondly referred to as “Cold Oven Cakes”—that don’t bake in a preheated oven. In fact, the directions specifically state not to preheat your oven.
Cold oven pound cake is an age-old concept that has recently gained traction. Where did this idea come from, and does it have any merit? We’re breaking it down for you with equal parts history and science.
The History of Cold Oven Pound Cake
Cheryl Day, cookbook author and pastry wizard behind Back in the Day Bakery, starts her pound cake in a cold oven. The logic behind this technique starts with a little bit of history.
According to Day’s Treasury of Southern Baking, recipes for cold oven pound cake first appeared in early 20th century advertising campaigns, “designed to entice homemakers into replacing their wood-fired ovens with the gas stoves that were being introduced to the American market.” Home bakers were likely the first to discover the marvels of this technique. Now, Day credits the age-old method of starting with a cold oven as the key to the extra-fluffy texture and caramelized crust on her pound cake.
Should You Bake Pound Cake in a Cold Oven?
It turns out that starting your pound cake in a cold oven can have substantial benefits. Cold oven pound cake is a bestseller at Back in the Day Bakery, Day tells Epicurious. “The crust, though—that’s the real signature aspect of this cake. I’ve never had anything like it on a cake before,” she says.
The trademark of a cold oven pound cake is a thick, golden-brown crust, with a flavor reminiscent of toasty caramel. Baking your pound cake low and slow helps it develop a gorgeous, thick, and caramelized crust, truly setting it apart from your standard pound cake.
Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake. The thick crust seals in all the fluffy, moist goodness beneath the surface, helping the cake to stay good on your countertop for up to 5 days.
You heard it here first: Starting your pound cake in a cold oven could be the secret to your best Bundt yet. Just be sure to adjust all the necessary factors to get the perfect bake—when starting in a cold oven, your cake will require a longer bake time and a lower temperature mark to properly cook through.
Other Foods That Are Better Started in a Cold Oven
Homemade Breads – If you’re an avid bread baker then you’re used to preheating both your oven and dutch oven to make crusty, golden brown loaves. As we mentioned above, this is because bread typically benefits from that initial rise or ‘oven spring’ that a hot oven can provide. According to King Arthur Baking, starting bread in a cold oven and pan yields nearly identical results. Since working with preheated dutch ovens can be tricky and dangerous, allowing the dough to rise in the pan and bake from cold can be easier and safer. It’s also helpful for when you forget to preheat the oven.
Bacon- While you can always make bacon in a skillet, many would argue that it’s not necessarily the best way. By baking bacon, starting in a cold oven, you can slowly render out the fat for extra crispy strips.
Roast Chicken- There are a million ways to roast a chicken, but some swear by starting it in cold oven. This technique places a whole chicken (or chicken pieces) on a bed of aromatics in a Dutch oven, in a cold oven before turning up the heat. As the heat slowly increases, the bird gently steams in the aromatics and its own juices, which keeps the meat moist.
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Many Colorado bakers have experienced demoralizing baking disasters due to Denver’s high altitude and dry climate: collapsed cakes, overflowing batters, and dry, flavorless pastries. It’s no surprise, since many recipes are developed for sea-level baking and require special adjustments for Denver’s lofty elevation. So we asked three local bakery owners about their experience making goodies in Colorado, as well as tips and tricks they have to offer at-home bakers.
Bake cakes low and slow.
Vivina Villagrana started with Laura Madrid and Audrey Daniels after discovering her love of baking at the now closed-Market at Larimer Square. She’s found that, despite the opposite advice often floating around the internet, the secret to a beautiful, moist cake is to bake it low and slow. Increasing the oven temperature results in a domed cake that could collapse; instead, Villagrana suggests (for a standard recipe of 350 degrees Fahrenheit at 30 minutes) decreasing the temperature by 25 degrees and increasing the time to 45 minutes. This method evaporates the water at a slower rate so that the whole crumb rises evenly.
Decrease active ingredients.
Many baking recipes use leaveners such as baking powder, baking soda, and yeast. However, at Colorado’s altitude, these ingredients actually work faster, so depending on the recipe you’ll want to decrease their amounts by 25 to 50 percent, suggests Villagrana. The same goes for breads, confirms Jeff Cleary, who co-owns with his wife, Kathy. Cleary started his first bakery at the age of 16 in Pennsylvania, so he has plenty of practice monitoring his doughs to optimize them for the local environment. Slowing down the proofing process is critical to high-altitude bread-making—a slow rise develops more flavor. According to Clearly, don’t just decrease the amount of yeast you use; also decrease your flour and add more water to compensate for the dryness.
Ciabatta coming out of the over at Grateful Bread. Photo courtesy of Grateful Bread
Watch your bread’s proofing temperature.
Customers flock toLala’s Bakery for the sweet and indulgent Spring Fling (zucchini cake with sweet cream cheese frosting), Berry Lover’s Chocolate, and Piña Colada Tres Leches cakes— but they may be surprised that Villagrana actually decreases the sugar content of her recipes by a few tablespoons. When you’re going for a light, fluffy cake at our altitude, there’s a risk that the sugar will weigh down the batter and create a dense structure. To compensate for the lost sweetness, Villagrana recommends: “Spray a simple syrup mixture—just water and sugar—over the finished cake before frosting. This also helps with extra hydration.”
Hydrate, hydrate, hydrate.
Sometimes success starts at step zero: choosing what to bake in the first place. Cleary recommends beginners start with wet breads, such as ciabattas, before tackling whole-grain and rye breads—which tend to be more sensitive to humidity levels. For beginners looking for guidance, he suggests Tartine’s , Maggie Glezer’s Artisan Baking Across America, and King Arthur Baking’s for easily adjustable bread recipes. And Coloradans, rejoice! There is actually one recipe that’s to make in our dry climate: meringue. “If you’re making a mousse or meringue-based cake (such as angel food cake), buttercream frosting, or macarons—since there’s less humidity here, the egg whites rise faster and better,” Villagrana says.
Remember that baking is a science.
Williams’ first foray into Colorado baking was in 2012, when his parents opened a restaurant in Morrison and hired him to develop dessert recipes even though he lived in Texas at the time. His process was all based around the scientific method: When recipes fail, change a single thing and test it again. In fact, all three bakers sang a similar refrain of precision, patience, and perseverance. Cleary said that while Grateful Bread’s Bolivian red quinoa loaf only took one test, it took a dozen to dial in its rye bread. Villagrana, who doesn’t have any formal culinary or pastry training, fell in love with baking for the science of it. So if your end result is too gummy, sticky, doughy, or dry, just remember that it’s not magic or luck. Bake in half batches, play around with the recipe, and be open to trial and error.
When looking for slow cooker desserts, there’s one thing to keep in mind: they aren’t going to be super pretty.
Making a three-tiered cake in a slow cooker just isn’t feasible, and for most of these recipes, you’ll be serving right out of the pot.
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That doesn’t mean they’re not insanely delicious! I’m talking about gooey caramel cakes, warm rice pudding, and sinful chocolate fondue.
This list of 30 sensational slow cooker desserts has everything you’ll need for a homegrown, super-satisfying end to your dinner.
If you have a sweet tooth like me, every one of these will be a hit!
Crockpot Chocolate Caramel Cake
When I was younger, I used to request my chocolate cake warm. There’s nothing more indulgent than a big slice of warm, melted chocolate cake.
This recipe takes it up a notch by adding a layer of caramel that seeps right into the cake, leaving you with one tasty mess.
If you really want an ooey-gooey scoop of chocolate cake, try adding a layer of chocolate chips between the cake and the caramel!
Crockpot Dulce de Leche
If you’re not making your own dulce de leche, then now is the time to start! I promise, it’s crazy-easy.
Have a can of condensed milk and a slow cooker? That’s all you’ll need!
I’ve been making it this way for years, and it works every single time. Just add your can to the pot and cover it with water, then set it on low overnight.
If you’re nervous about it going too far (or not far enough), try using tight-seal mason jars. That way, you can see the color changing and pull it when it’s ready.
Slow Cooker Blackberry Cobbler
This recipe is pretty similar to this fantastic Bisquick peach cobbler. It’s as easy as dumping it all in the pot and trying to be patient.
I love how thick this slow-cook makes the fruit layer, letting the cornstarch do its thing. If you’re a fan of Bisquick, you can easily swap it out for a thicker top.
Slow Cooker Peanut Butter Chocolate Chip Blondies
If you live in a hot climate, this recipe will be your saving grace!
We all get sweet cravings during the summer, but the thought of putting the oven on is just too much.
That’s the beauty of the slow cooker! Just remember to add a few layers of paper towels over the top to avoid any condensation disasters.
Line the rim and use the lid to hold them in place.
I’m a huge fan of blondies, in any form, but when I tried these, I was hooked (I ate three in one sitting).
Slow Cooker Peanut Clusters
If I’m making cake pops, I’ll often use my slow cooker to melt the chocolate, leaving it on warm, so the chocolate stays liquid while I work.
This recipe is using the same concept and will make melting the chocolate chips a breeze. Plus, there’s no chance of burning your arm on hot steam.
The Best Crockpot S’mores Cake Recipe
Here’s another recipe that is marvelously messy and devilishly delicious!
Just picture it: tender, moist chocolate cake, loaded with marshmallows and chocolate chips. But wait, it gets better!
The whole gets smothered in marshmallow Fluff and sprinkled with graham crackers for much-needed crunch.
I suggest abandoning the bowls and just diving right in!
Mixed Berry Dump Cake
I’m pretty sure we all have a few boxes of cake mix in the cupboard, and I would bet there’s a bag of frozen fruit in your freezer.
Am I right? Then you have everything you’ll need to make this sweet, tart, warm and tasty berry dump cake.
Feel free to mix up the berries in this. I usually have way more blueberries than anything else.
Deliciously Rich Slow Cooker Fudge
If you’ve ever made fudge, you know that it can be tiring. It needs to hit a certain temperature and then often needs a good beating.
My biceps are never ready for fudge season.
But with this version, the ingredients slowly melt together, and you just need to stir every 15-30 minutes. How easy is that?
Easy Slow Cooker Applesauce Spice Cake
This cake is dense, moist, and brimming with fall flavors.
The only way you could make this better would be to add in some chopped apple chunks and maybe top it off with lashings of brown sugar glaze.
Crockpot Peach Cobbler
Even though it’s served warm, nothing screams summer like a big bowl of peach cobbler. The colors are just too sunny to pass up!
Make this for your next BBQ and be prepared to receive praise. You should probably plug in both Crockpots and make double!
Slow Cooker Peppermint Hot Chocolate Recipe
I don’t leave hot chocolate for just the colder months.
As good as it is on a chilly winter night, there’s also something incredibly comforting about a mug of hot chocolate on a warm summer’s eve.
And this is the best way to make it! Have a slumber party coming up or a girl’s night in?
Just throw everything in the cooker and leave it to warm through. Your guests will thank you later.
Slow Cooker Chocolate Cherry Dump Cake
A dump cake is just that: you dump the ingredients in the pot and let the oven do its thing.
The name might not be the most appealing, but the short prep time sure is.
This slow cooker dessert is almost like a chocolate and cherry cobbler.
It’s glossy with tart cherries on the bottom, with a decadent layer of chocolate cake baked right over the top.
Three ingredients and 10 minutes later, you’ll have this cooking away while you finish that load of laundry or those few chapters you have left.
Slow Cooker Coffee Cake
This isn’t your average coffee cake. Rather than a crumbly cinnamon topping, this cake absorbs all that spice, making each bite better than the last.
If you think you’ll miss the texture here, why not try adding some chopped walnuts to the mix?
Crockpot Pear Butter Recipe
Fruit butters are highly concentrated fruit spreads. They’re cooked down to the point that they’re silky smooth and bursting with flavor.
These kinds of spread make great little gifts and are a nice way to use up excess fruit. I’ve made all kinds and use them on toast, bagels, and to flavor plain yogurt.
Slow Cooker Lemon Cake
Looking for something light for a springtime gathering? This recipe is perfect for a quick coffee morning or just for something sweet in the afternoon.
This lemon and poppy seed cake is super moist and brimming with zest, thanks to the tangy lemon glaze.
You’ll need to pour it over the hot cake to give it time to soak in.
Easy Slow Cooker Carrot Cake Recipe
This is so much more than just carrot cake. It’s pudding, caramel, spice cake, streusel, coconut, carrots, and pecans all in one dangerously delicious pot.
Since this cake has cheesecake pudding right in the mix, you won’t need frosting.
I used dulce de leche in mine because I prefer the deeper flavor and thicker texture, but a good salted caramel would be just as dreamy.
Slow Cooker Chocolate Chip Scones
I have to preface this for all you die-hard scone addicts: these are light and fluffy, but not your typical scones. Still, they’re worth a try!
The recipe is pretty similar to a regular scone recipe, but since it’s made in the slow cooker, you won’t get the same firm edge as you do in the oven.
That being said, the texture is so light and moist!
Slow Cooker Baked Apples
Baked apples are such a great way to enjoy your dessert without any guilt. Instead of buttery pastry, these use the apples to hold a spiced oat filling.
Think of them as individual portions of apple crisp. Just scoop out the middle and fill it with a mix of oats, brown sugar, and cinnamon.
Serve with a big scoop of ice cream.
Crockpot Pecan Pie
I was hesitant with this one. Pecan pie in the slow cooker? Doesn’t sound legit.
Boy, was I wrong. All you’ll need is store-bought pie dough and a parchment paper liner.
Most oval slow cookers will need a bit of extra filling to account for the size difference.
My slow cooker is round, so this actually came out looking pretty pie-like.
To get your edges as smooth as possible, try folding pleats into the parchment paper.
3-Ingredient Caramel Fondue
This recipe is a game-changer! Chocolate fondue is smooth, rich, and delicious, no question.
But a pot of warm caramel that I can dunk my fruit into? I might be in heaven.
Be sure to stir this to prevent anything from catching on the bottom, and feel free to experiment.
I always add sea salt to my caramel and whatever dark booze I can find. A splash of bourbon is never a bad idea.
Crockpot Rice Pudding
Rice pudding was a staple in my house growing up. My nana used to make it every Sunday with lots of sugar, evaporated milk, and plenty of love.
Not only is it a simple, sweet treat, but it’s so economical. We all have a bag of rice in the cupboard, and then you’ll just need to add sugar, milk, and maybe some cinnamon.
I’ve been making a brown rice version recently with coconut milk. Let it cool and top it with some chopped mango for a super satisfying breakfast.
Slow Cooker Bread Pudding
Here’s another quick, cheap, and readily available dessert. It’s rich, creamy, and very filling.
My two tips for making bread pudding: always use stale bread, and let the mix sit overnight if you can.
The stale bread will soak up all that creaminess, making the final result velvety smooth.
Crockpot Bananas Foster
I have a deep love for everything banana. I like it in my smoothies, my bread, and even my cocktails.
But when it comes to my pancakes, bananas Foster is my biggest vice. This version is so simple, and no hot, flaming pans in sight!
Crockpot Poached Pears
Poached pears are such a great way to show off without actually doing much work.
Once you have the right poaching liquid (and the right combination of spices), you can pretty much let them do their thing.
Once they’ve softened, they can be used in cakes, tarts, or as a sorbet. And can I tell you a secret? You can reuse the poaching liquid.
Just keep it in the fridge (or freezer), and you’ll get another round out of it with added flavor.
Amazing Crockpot Chocolate Pistachio Poke Cake
This cake recipe includes instant pudding mix and sour cream, so you know it’ll be insanely moist.
When it comes to adding your top layer, always remember to be liberal when poking holes in your cake, and always pour when the cake is still warm.
Slow Cooker Rocky Road Candy
Like with the peanut butter clusters from above, this genius little recipe uses the Crockpot to melt chocolate, peanut butter, and marshmallows perfectly.
Once it’s all silky smooth, stir through your extras and spoon onto a lined baking sheet.
Peanuts and mini-marshmallows are pretty classic, but I also like to throw in brownie chunks and chopped cherries, too.
Crockpot Strawberry Cream Cake
What could make this sweet, pink, strawberry-infused cake better? How about a cheesecake swirl?
It’s such an easy way to add a different texture and a light creaminess to the cake.
Slow Cooker Oatmeal Chocolate Chip Cookies (Gluten-Free, Paleo)
This recipe has just nine ingredients, is gluten-free, and makes one of the best chewy oatmeal cookies I’ve ever tried.
Be sure to get gluten-free oats, and you could even replace the eggs with applesauce or mashed bananas if you want to make it vegan.
Crockpot Banana Bread
It’s not uncommon to bake a quickbread and find it comes out dry.
They need about an hour in the oven, and if they have lots of extras, they may even need longer.
By using the slow cooker, you’ll guarantee that it comes out beautifully tender.
Remember that you’ll need to raise your loaf pan on a rack or add some water to the pot so that the bottom doesn’t burn.
Slow Cooker Chocolate Fondue
If you’re indulging in chocolate, it really should be a pot full of silky, shiny ganache with a platter full of fresh fruit, marshmallows, cookies, brownies, and potato chips.
When making ganache, you may have noticed that the cream will sometimes split.
That’s due to the cream heating up too fast. There’s no chance of that in the slow cooker.
Be sure to stir the mix every 10 minutes or so, and make it as dark or light as you prefer.
Our decadent slow-cooker dessert recipes—including chocolate-loaded puddings and dreamy cheesecakes—won’t disappoint. Simply flip on your Crockpot, and enjoy!
Many people don’t think of using a slow cooker to make dessert, but I like having this hot, scrumptious apple treat waiting to be served when we finish up our dinner. I start it in the morning and don’t think about it all day. —Jacki Every, Rotterdam, New York
For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. —Jennifer Bennett, Salem, Indiana
Molten Mocha Cake
When I first made my decadent slow-cooker chocolate cake, my husband’s and daughter’s expressions said it all. Now it’s one of my daughter’s favorites. Later, I gave one of these cakes to our next-door neighbors. Turns out their teenage son, who’d answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Pineapple Upside-Down Dump Cake
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
Fudgy Peanut Butter Cake
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it’s slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia
Gooey Peanut Butter-Chocolate Cake
Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. —Lisa Erickson, Ripon, Wisconsin
Chocolaty Peanut Clusters
I turn to my slow cooker to prepare these convenient chocolate treats. Making candies couldn’t be any easier! —Pam Posey, Waterloo, South Carolina
My family loves traditional tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland
A friend gave me this recipe several years ago. She said a local minister’s wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri
Slow-Cooker Cinnamon Roll Pudding
A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
Cinnamon Spiced Apples
If you’re feeling festive, scoop some vanilla ice cream over a bowl of these cinnamon spiced apples. They’re homey, aromatic and just plain heavenly. —Amie Powell, Knoxville, Tennessee
Black and Blue Cobbler
It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try to make my favorite fruity dessert. It took a bit of experimenting, but the tasty results are “berry” well worth it. —Martha Creveling, Orlando, Florida
Caramel Pecan Pumpkin Cake
Use your slow cooker as a cake maker for a seriously yummy dessert that is easy enough for any weekday and tasty enough for a holiday meal. It frees up oven space, too. —Julie Peterson, Crofton, Maryland
Butterscotch-Pecan Bread Pudding
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
Tropical Cranberry Cobbler
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this dessert. A scoop of vanilla ice cream makes it a tasty treat. —Jeanne Holt, St. Paul, MN
Butterscotch Apple Crisp
This sweet treat is a cozy way to warm up winter nights. Sliced apples are sprinkled with a tasty topping made with oats, brown sugar and butterscotch pudding mix. Served with ice cream, the dessert is always well received. —Jolanthe Erb, Harrisonburg, Virginia
Caribbean Bread Pudding
A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
Slow Cooker Fruit Compote
I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. —Mary Ann Jonns, Midlothian, Illinois
Raisin Bread Pudding
My sister gave me the recipe for this delicious bread pudding that’s dotted with raisins. It’s a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. —Sherry Niese, McComb, Ohio
Slow-Cooker Bananas Foster
The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy! —Crystal Jo Bruns, Iliff, Colorado
Slow-Cooker Tequila Poached Pears
It’s an unusual dessert to make with tequila, but it is deliciously refreshing with fresh pears and mint. Bring out this creative sweet when you want to impress dinner guests. —Nancy Heishman, Las Vegas, Nevada
Crunchy Candy Clusters
These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. —Faye O’Bryan, Owensboro, Kentucky
Pumpkin Cranberry Bread Pudding
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Slow-Cooker Flan in a Jar
Spoil yourself or the people you love with these delightful portable custards. They’re a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Milwaukee, Wisconsin
Coconut Mango Bread Pudding with Rum Sauce
All the fun flavors of Puerto Rico come together in a dessert that’s both exotic and familiar. Topped with a brown sugar rum sauce, it’s even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
Slow-Cooker Mixed Fruit & Pistachio Cake
This cake is easy to make on a lazy day and is a guaranteed delicious dessert that can be enjoyed for several days—if you can make it last that long. It’s also wonderful for fall weather and the holidays. —Nancy Heishman, Las Vegas, Nevada
Caramel Apple Fondue
I serve this warm caramel dip with sliced apples while we’re watching football games on Sunday afternoons. It really warms us up. —Katie Koziolek, Hartland, Minnesota
Chocolate Peanut Drops
This is a recipe that I got from a friend, who got it from her sister, and between the three of us we’ve handed it out everywhere! The chocolaty candies couldn’t be easier to make in the slow cooker and, depending on the size of your spoon, you can get dozens of candies from one batch. So easy and great for gifts.—Anita Bell, Hermitage, Tennessee
Warm Rocky Road Cake
When it’s warm, this reminds me of super moist lava cake. And until I made this, I didn’t think a slow-cooker cake could be so attractive. It’s a real winner. —Scarlett Elrod, Newnan, Georgia
Cinnamon-Apple Brown Betty
If I had to define the “Betty” of Apple Brown Betty, she’d be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a wonderful twist on the traditional oven-baked classic. —Heather Demeritte, Scottsdale, Arizona
Slow-Cooker Peach Crumble
I look forward to going on our beach vacation every year, but I don’t always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
Slow-Cooker Cherry Buckle
I saw this recipe on a cooking show and came up with my own version. When the comforting aroma of this homey dessert drifts through the house, it’s hard not to take a quick peek inside the slow cooker —Sherri Melotik, Oak Creek, Wisconsin
Apple Butterscotch Crisp
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
Strawberry-Banana Pudding Cake
This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
Slow-Cooked Strawberry Rhubarb Sauce
This tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Chocolate Espresso Lava Cake
When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck-perfect. —Lisa Renshaw, Kansas City, Missouri
Warm Cinnamon-Apple Topping
You’ll quickly warm up to the old-fashioned taste of this cinnamon-apple topping. Spoon it over vanilla ice cream or slices of pound cake. —Doris Heath, Franklin, North Carolina
Amaretto Cherries with Dumplings
You can’t beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Apple Pie Oatmeal Dessert
Warm and comforting oatmeal desserts bring back memories of times spent with my family around the kitchen table. I serve this dish with sweetened whipped cream or vanilla ice cream as a topper. —Carol Greer, Earlville, Illinois
Cinnamon-Raisin Banana Bread Pudding
My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I’m making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. —Aysha Schurman, Ammon, Idaho
Slow-Cooker Rhubarb Strawberry Sauce
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Cherry & Spice Rice Pudding
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
Elvis’ Pudding Cake
I love the flavors of peanut butter and banana together, and this slow-cooker pudding cake is just like eating an Elvis sandwich, only sweeter! Banana chips add a surprisingly crunchy texture; find them near the dried fruit in your grocery store. —Lisa Renshaw, Kansas City, Missouri
Bread Pudding with Bourbon Sauce
There’s nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it’s so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
Tropical Compote Dessert
To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. —Taste of Home Test Kitchen
These warm spiced pears elevate slow cooking to a new level of elegance, yet they’re incredibly easy to make. Your friends won’t believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Pumpkin Pie Pudding
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it’s especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota
Cranberry Stuffed Apples
Cinnamon, nutmeg and walnuts add a homey autumn flavor to these stuffed apples, while the slow cooker does most of the work. —Graciela Sandvigen, Rochester, New York
Slow-Cooker Berry Cobbler
I adapted my mom’s yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven. —Karen Jarocki, Yuma, Arizona
Gingerbread Pudding Cake
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. —Barbara Cook, Yuma, Arizona
Slow-Cooked Blueberry Grunt
If you love blueberries, then you can’t go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. —Cleo Gonske, Redding, California
Apple-Nut Bread Pudding
Traditional bread pudding gives way to autumn’s influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
Make sure you look at our collection of the best slow cooker cake recipes.
Pink Grapefruit Cheesecake
Cheesecake from a slow cooker? It’s true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You’ll be amazed at the results! —Krista Lanphier, Milwaukee, Wisconsin
Chocolate Pudding Cake
This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. —Paige Arnette, Lawrenceville, Georgia
- Sweet Condensed Milk: Using this for the custard mixture allows you to cut out using sugar.
- Vanilla Extract: Adds the perfect amount of vanilla flavor.
- Eggs: The primary ingredient to help make the custard set.
- Milk: Another primary ingredient that helps make a creamy custard.
- Sea Salt: A necessary ingredient for desserts, it adds flavor contrast.
- Nutmeg: Don’t skip topping your egg custard with nutmeg; it makes it takes like a Christmas dessert.
More Great Bread Recipes To Try
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You’re about to become the baker you always dreamed of with this Slow Cooker Bread. With a perfectly fluffy inside and a beautifully crispy outside, making homemade bread has never been easier!
- Preheat: Turn the slow cooker on high and allow it to preheat. Line the slow cooker with parchment paper; close the lid.
- Knead the dough: Transfer the ball of dough to a lightly floured surface and knead only a few times until it is smooth. Finally, form the dough into a ball and place it into the preheated slow cooker; close the lid.
- Bake: Bake on high for 2 hours, checking occasionally.
- Homemade bread is not going to last as long as store bought bread! It’s going to be best to store it at room temperature in a cool dry place and in an airtight plastic bag, to last 2 -3 days.
- Unfortunately placing it in the fridge will not extend the life as the bread will become stale. Also keep in mind, that heat and humidity will cause the bread to mold.
- If you want to freeze your slow cooker bread, you can wrap it in plastic wrap and it will last up to 3 weeks.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What is baked custard?
Traditional baked custard is typically made with eggs, milk (or cream), sugar, and flavoring. Custards are also known as flan, pot de creme, and/or creme brulee. Regardless of the type, custards are smooth in texture and sweet to the taste. If you ever had Marie Callender’s Custard Pie, then you will love this easy crockpot baked custard.
When cooking a baked custard in the slow cooker, you are able to skip using a baking dish, doing the water bath. You won’t find an easier recipe.
More Slow Cooker Dessert Recipes
- Baked egg custard is usually served hot or warm and alongside other desserts such as pies and pastries (which is why it’s perfect for a holiday buffet spread).
- This custard would also pair perfectly with fruit like baked apples, chopped strawberries, and peaches.
- And of course you can’t go wrong with a sprinkle of ground nutmeg, whipped cream, and/or a drizzle of homemade syrup, maple syrup, or caramel.
- It’s also okay to serve as is and cold just as Marie Callender’s does with their custard pie.
High-Altitude Baking Adjustments
There are also ways that certain ingredients, oven temperature, and cooking time can affect your baking. Below are some factors to consider with your recipes, problems that may arise, and how to work around them for baking at a higher altitude. (If you haven’t invested in a kitchen scale—and I highly recommend it for many reasons! It makes alterations to recipes using weight a cinch using simple percentages.)
With evaporation increasing during the baking process, sugar can become concentrated, which results in a weaker structure of a baked product. An example of this could be a denser cake or cookies spreading on the baking sheet.
The Fix: The best practice to avoid this issue is to decrease the sugar in your recipe by 3% for every 2,500 feet in elevation (6% for 5,000 ft, 9% for 7,500 feet, etc.).
Flours tend to be drier at higher altitudes, but flour also supplies the necessary structure, strength, and shape to batters and doughs as they bake and cool. At high altitudes, all-purpose flour is preferred over cake or pastry flour because it has more protein which helps aid the overall structure of baked goods.
The Fix: Adjust flour in recipes beginning at altitudes of 3,000 feet and add 3% more flour than the recipe suggests. For higher altitudes, gradually increase the amount up to 10% for altitudes up to 8,000 feet.
Water boils at a lower temperature and evaporates more quickly at higher altitudes. Because evaporation happens quicker, increasing the liquid in the recipe will help keep the product from drying out both during and after baking. Adding liquid also helps compensate for the decrease in moisturizing ingredients in baked goods, like sugars and fats, and the increase in flour, which absorbs moisture.
The Fix: To aid in the loss of moisture, increase the recipe’s liquid by 9% for elevations of 3,500 feet (15% for 5,000 feet, 22% for 7,500 feet).
Eggs are wonderful in many ways–they increase liquid, fat, and protein in baked goods. The egg white contributes to the strength, and the yolks contribute richness and tenderness, which can counteract the drying effects of baking at altitude.
The Fix: Adjustments for eggs could start at 2,500 feet, starting with adding 3%. Gradually increase the number of eggs called for in the recipe to 15% for elevations up to 7,500 feet.
With altitudes being higher, the air pressure is lower, which causes leavening gasses to expand more. As a result, the amount of any leavening agent should be decreased in recipes.
The Fix: Baking powder, baking soda, and any other substitute that reacts to heat must be reduced by 20% starting at 2,500 feet and gradually reduced by up to 60% at 7,500 feet. If you are using a creaming or foaming method for your leavening, incorporating less air will help the product yield the best results. For instance, if using whipped egg whites, be sure only to whip them to a soft peak, leaving room in the air cells so they can expand while baking and remain stable when cool.
Bread may rise in a fraction of the time required compared to lower elevations. Keep an eye on the process and punch down the dough when it doubles in size. In some instances, consider reducing the yeast in a recipe up to half of what the recipe calls for to keep the rise from happening too quickly.
Leavening and evaporation happen more quickly at higher temperatures.
The Fix: Increasing the oven temperature by 15℉ to 25℉ will set the structure of baked goods before the product gets a chance to dry out or overexpand.
Higher altitude baking means the products will be finished baking faster than usual.
The Fix: Depending on the baked good, decreasing the bake time by 5 to 8 minutes per 30 minutes of baking time will be helpful.
Other factors to consider are greasing pans heavily or lining the pans with parchment paper. A baked good with higher fat content tends to stick more easily at higher altitudes. Once the item is out of the oven and cooled, wrap or store products to help ensure maximum moisture and freshness. Using a glass dome over baked goods, a cookie jar with a heavy lid, or plastic wrap is a great way to help products maintain their quality.
Some high-altitude adjustments for baking could require some subtle but important changes. When working on adjusting your recipe for a higher elevation, it is best to modify one ingredient at a time to determine its effect on the recipe. It helps to try the recipe and take note of what changes you noticed; you may find that the recipe may only need minor adjustments. It is also helpful to keep track of what alterations you’ve made to adapt a recipe for your kitchen (the margins of cookbooks are perfect for this!). As a helpful resource, many manufacturers conveniently supply detailed information and adjusted formulas for elevation for some of their products on company websites or on the side of the label. For instance, adjustments on how to bake a box cake at high altitude are often listed on the instructions on the box itself.
If you find a recipe that could use some improvement after baking at higher altitudes, consider some of these high-altitude baking adjustments above to make the recipe perfect for your kitchen.
- Prepare for some trial and error: You may not nail this recipe the first time you attempt it and that’s okay! Making bread can be a labor of love so maybe consider your first loaf or two as experiments! For example the first time I tried this, I placed the bread under the broiler to brown it, and it just didn’t come looking great. I found that 15 minutes at 450 F degrees is the perfect way to brown it.
- Line the slow cooker with parchment: This is going to make life so much easier when it comes time to remove the bread from the slow cooker onto a baking sheet. You want to handle the loaf as little as possible. Plus no cleanup!
- Minimally handle the bread: Handling the bread before it’s fully cooked can cause dimples and crush the crust – so keep it to a minimum if you can!
- Brown it in the oven: Ultimately, slow cooker breads don’t brown well or develop a crust the same way as oven-baked loaves, so you’re going to want to use the oven to get that aesthetically pleasing bread! . You can also brush a bit of butter on it to help it brown up!
How To Make Bread In A Slow Cooker
How Long Does It Take To Cook Bread In A Slow Cooker?
After some trial and error – oh yes, plenty of that around here – average cooking time is about 2 hours. The first time you bake, it may be wise to check after an hour, and then every half hour, and then a little more frequently until it gets close to finishing.
You’ll know the bread is done when the bottom is slightly brown and the top no longer feels spongy. If you’re able, you can also check the internal temperature, which should read between 190 – 200 degrees.
Issues with Baking at a High Altitude
Why would an elevation change affect baking? Baking is a science that relies on interactions between flour, fats, liquid, and leavening, and elevation is a significant factor in each of those areas during the baking process. A few of the main problems that arise in baking at higher altitudes include:
- Liquids boil at lower temperatures, which causes moisture in baked goods to evaporate quicker.
- Flours tend to be drier and absorb more liquid at higher altitudes.
- Baked items with leavening agents like baking powder, baking soda, and even whipped egg whites can rise quickly and collapse.
- Bread containing yeast tends to rise fast and overproof at higher altitudes.
Storing Leftover Bread
Homemade bread is not going to last as long as store bought bread! It’s going to be best to store it at room temperature in a cool dry place and in an airtight plastic bag, to last 2 -3 days. Unfortunately placing it in the fridge will not extend the life as the bread will become stale. Also keep in mind, that heat and humidity will cause the bread to mold.
If you want to freeze your slow cooker bread, you can wrap it in plastic wrap and it will last up to 3 weeks.
Slow Cooker Spiced Poached Pears
Some of the many reasons I love this dessert recipe are: it’s on the healthy side; it’s easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Easy Slow Cooker Bread Recipe
I think we can all agree that homemade bread is always better than store bought bread. Are you with me? This homemade slow cooker bread only has 6 ingredients (one being optional) and it’s very likely you’ll already have them in your pantry! I mean who would have thought that this gorgeous loaf could be prepared in the same appliance designed to slowly cook meats, vegetables, and soups! It’s quite exciting if you ask me!
Out of all the breads I’ve made, this slow cooker version may very well be my favorite. And I’m telling you, when you realize how easy it is, you’re going to want to make it again and again! The best part is that this white bread recipe now becomes the base for any other variation of bread you may want to make in the future! Because trust me – you will.
Cooking temperatures will vary from slow cooker to slow cooker, but typically they reach a high of 200 degrees. Coincidentally, this is also the ideal internal temperature for baking most breads! Essentially, you just want to let your bread hang out in the slow cooker until it cooks all the way through – undercooked means gummy, not so tasty interiors.
There is also no need to let the dough rise before it’s put into the slow cooker because it’s going to both, bake and rise – you got it, at the SAME time! Think about it, the slow cooker really does have the ideal environment for dough to rise and bake at the same time. It’s genius.
Ingredients You’ll Need
- Water – We need lukewarm water to assist with the texture of our dough.
- Sugar – White, granulated sugar.
- Active dry yeast – This is our leavening agent that will help our bread rise. Instant yeast can be used as well.
- Salt – Not only does salt give a boost to the flavor of our bread but it will also helps add strength to the dough.
- Flour – Today I used all-purpose white flour – you’re welcome to try using other options of flour, but based on this recipe it may jeopardize the integrity of your bread.
- Cheese – I’m using some grated parmesan cheese for some extra flavor – this is optional! I’ve made it both ways and I can honestly say, not much difference.
Step One – Add eggs, sweetened condensed milk, milk, vanilla, and salt to a medium bowl.
Step Two – Beat eggs and other ingredients together until smooth.
Step Three – Pour the egg mixture into the crock pot.
Step Four – Cover and cook on LOW for 2 hours and 45 minutes or until custard is set in the middle. Sprinkle with nutmeg.
How do you store baked custard?
The ideal way to store custard is by covering it with plastic wrap (or placing in an airtight container) and keeping it in the refrigerator.
What other seasonings pair well with this baked custard recipe?
Ground cinnamon and ginger are tasty flavors of the season that can be sprinkled on top as well.
Can I use evaporated milk?
You can, but this is where adding sugar would come in as evaporated milk is unsweetened while condensed milk is sweetened. Sweetened condensed milk works best.
Can I use a baking dish instead of the slow cooker?
Yes. It will take about an hour or so, cooked at 350 degrees and place the dish in a water bath. It’s also typical to use small ramekins for individual serving sizes.
Can I make these in custard cups?
Yes, and you’ll want to add water halfway up the edges. See my flan recipe for exactly how to do this and for the timing.
- can sweetened condensed milk
- pure vanilla extract
- dash sea salt
- nutmeg for serving
- Spray an oval slow cooker with non stick spray. We are using an oval slow cooker to ensure the center of the custard sets before the edges burn.
- In a medium sized bowl add the eggs, sweetened condensed milk, whole milk, vanilla and salt.
- Whisk until smooth, this will only take a minute or two.
- Pour the egg mixture in to the slow cooker.
- Cover and cook on LOW for 2 hour and 45 minutes. The custard will be set in the middle.
- Remove the slow cooker insert from the heating unit and place on a wire rack to cook. Cool for an hour. Sprinkle the entire custard with nutmeg. Slice. Serve warm or cold
- The ideal way to store custard is by covering it with plastic wrap (or placing in an airtight container) and keeping it in the refrigerator.
- Ground cinnamon and ginger are tasty flavors of the season that can be sprinkled on top as well.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.