Cinnamon Apple Slow Cooker Bread Pudding
A warm, spiced bread pudding with tender apples and a hint of cinnamon, made effortlessly in your slow cooker. This american-inspired slow cooker ready in about 135 minutes pairs raisins, granulated sugar, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 slices, cut into 1-inch cubes (about 3 cups) day-old bread
- 2 large, peeled and diced into 1/2-inch cubes apples
- 1/2 cup raisins
- 1/4 cup granulated sugar
- 1 tsp, ground cinnamon
- 2 cups, whole milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: In a large bowl, combine the 6 slices day-old bread, 2 large apples diced, 1/2 cup raisins, 1/4 cup granulated sugar, and 1 tsp ground cinnamon; mix well until evenly coated.
- Step 2: In a separate bowl, whisk together the 2 cups whole milk, 2 large eggs, 1/2 tsp vanilla extract, and 1/4 tsp salt until smooth and uniform.
- Step 3: Pour the milk mixture over the bread mixture, stirring gently to coat all cubes completely.
- Step 4: Transfer the mixture to a 2-quart slow cooker, cover, and cook on LOW for 2 hours until set and golden on top.
- Step 5: Let rest for 10 minutes before serving, optionally topped with a dollop of whipped cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon Apple Slow Cooker Bread Pudding take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cinnamon Apple Slow Cooker Bread Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep raisins from drying out.
Can I substitute ingredients in Cinnamon Apple Slow Cooker Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon Apple Slow Cooker Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon Apple Slow Cooker Bread Pudding?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 120-minute recipe. Would bump up the spice level though.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
