Cinnamon Bread Pudding (Slow Cooker)

From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea

– Keep your insert at least 2/3 full for optimum performance.
– You can still make all of the recipes in a 6-quart machine; insert an oven-safe dish such as CorningWare or Pyrex into the insert to create a smaller cooking vessel.
– 4-quart recipes will work fine in a 6-quart machine, but will cook faster. Reduce the cook time by at least a third and then check the food to ensure doneness. You can also increase the ingredients by 50% to fill the pot properly, and use stated cook times.


  1. 8 slices cinnamon bread, stale or lightly toasted
  2. 2 tablespoons salted butter, divided
  3. 2 cups milk (Any variety)
  4. 1/2 cup dark brown sugar
  5. 1 egg


  1. Use a 2-quart slow cooker. Use somewhat stale bread, or bread that has been lightly toasted to provide a bit of texture for the pudding.

  2. Cube the bread and set aside (you need about 4 cups of cubed bread). Use a tablespoon of the butter to grease the insert, then add the bread cubes.

  3. In a large mixing bowl, whisk together the milk, brown sugar, and egg. Pour this evenly over the top of the bread cubes and add the additional pat of butter.

  4. Cover and cook on Low for 3 to 4 hours or on High for about 2 hours. The pudding is finished when the top has browned and begun to pull away from the sides a bit. Uncover and let for 15 to 20 minutes before serving.

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