Crock Pot Barley Pudding

Cozy up with this rich and creamy Crock Pot Barley Pudding, a comforting dessert made effortlessly in your slow cooker. Featuring hearty pearled barley simmered in a luscious blend of milk, heavy cream, and aromatic cinnamon, this recipe transforms simple pantry ingredients into a decadent treat. Sweetened with a mix of sugar and brown sugar and enriched with eggs and butter for a custard-like texture, this pudding is perfect for gatherings or an indulgent weeknight dessert. Optional raisins add a sweet, chewy contrast, while a hint of nutmeg on top elevates the flavor profile. With just 15 minutes of prep and slow-cooked magic, this easy crock pot dessert is soul-warming perfection, whether served warm or chilled.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 1 cup Pearled barley
• 4 cups Milk
• 1 cup Heavy cream
• 0.5 cup Sugar
• 0.25 cup Brown sugar
• 2 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 2 large Eggs
• 2 tablespoons Butter
• 0.5 cup Raisins (optional)
• 0.25 teaspoon Nutmeg (optional, for garnish)

Directions

Step 1

Rinse the pearled barley thoroughly under cold water to remove excess starch. Set aside to drain.

Step 2

Grease the inside of your crock pot with butter or non-stick cooking spray to prevent sticking.

Step 3

In a large mixing bowl, whisk together the milk, heavy cream, sugar, brown sugar, vanilla extract, ground cinnamon, and salt until the sugars are dissolved.

Step 4

Add the rinsed barley to the crock pot, then pour the milk mixture over it.

Step 5

Stir in raisins if you're using them.

Step 6

Cover the crock pot with its lid and cook on low heat for 4 hours, stirring occasionally to ensure the barley doesn't clump together or settle at the bottom.

Step 7

In a separate bowl, beat the eggs lightly and temper them by slowly pouring in about 1 cup of the hot milk mixture from the crock pot while whisking continually to prevent curdling.

Step 8

Once tempered, pour the egg mixture back into the crock pot and stir well to fully incorporate.

Step 9

Add the butter and stir until it melts and blends into the pudding.

Step 10

Cook for an additional 15-20 minutes on low heat, allowing the pudding to thicken.

Step 11

Turn off the crock pot and let the pudding rest for 10-15 minutes. It will thicken further as it cools.

Step 12

Serve warm or chilled, and garnish with a sprinkle of nutmeg if desired.

Nutrition Facts

Serving size	(1780.8g)

Amount per serving	% Daily Value*
Calories	3194.2

Total Fat 136.8g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 765.6mg	0%
Sodium 1986.8mg	0%
Total Carbohydrate 409.8g	0%
Dietary Fiber 36.0g	0%
Total Sugars 236.7g
Protein 67.9g	0%

Vitamin D 515.9IU	0%
Calcium 1452.8mg	0%
Iron 9.0mg	0%
Potassium 2949.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 8.6%

Carbs: 52.2%