Slow-Cooker Bread Pudding Recipe

 Slow-Cooker Bread Pudding Recipe Slow-Cooker Bread Pudding Recipe photo by Taste of Home Rating 5

Read reviews (14)

Rate recipe

In Hebron, Indiana, Edna Hoffman uses her slow cooker to turn day-old cinnamon rolls into a comforting, old-fashioned dessert. "It tastes wonderful topped with lemon or vanilla sauce or whipped cream," she suggests.
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Slow-Cooker Bread Pudding Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Slow-Cooker Bread Pudding Recipe
  • Prep: 15 min. Cook: 3 hours
  • Yield: 6 Servings
    •
15 180 195

Ingredients

  • 8 cups cubed day-old unfrosted cinnamon rolls
  • 4 eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 cup raisins

Directions

  • Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.

    Editor's Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.

Nutritional Facts 1 serving equals 570 calories, 27 g fat (10 g saturated fat), 226 mg cholesterol, 468 mg sodium, 72 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Slow-Cooker Bread Pudding in Quick Cooking May/June 1999, p21

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Slow-Cooker Bread Pudding

Slow-Cooker Bread Pudding Recipe

Slow-Cooker Bread Pudding

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-14) of 14 reviews

Reviewed on Apr. 06, 2009 by bj4056

Has anyone tried this with egg substitute and Splenda instead of the sugar?

Reviewed on Apr. 06, 2009 by monda49

Big Smile I would also like to know if this recipe could be made in a 6 qt. cooker? And if it should be doubled.

 Thanks,

Monda49

Reviewed on Mar. 08, 2009 by ebenezar

I have been making bread pudding in the slow cooker for a number of years. Normally use 3-4

cookers at the same time for the bread pudding.  Have multiplied the recipe many times.OK.

I prefer to cook on high for an hour and then on low for 3 hours or less.

Reviewed on Oct. 02, 2008 by syenerich

Can this recipe for a 3 qt cooker be adapted to a 6 qt cooker? Should it be doubled and cooked the same amount of time?

Thanks,

Sandy Y

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT