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

Slow-Cooker Bread Pudding Recipe

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4.5 20 19
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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
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 6 servings


  • 8 cups cubed day-old unfrosted cinnamon rolls
  • 4 large 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

Nutritional Facts

1 each: 570 calories, 27g fat (10g saturated fat), 226mg cholesterol, 468mg sodium, 72g carbohydrate (53g sugars, 3g fiber), 13g protein


  1. 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.
Originally published as Slow-Cooker Bread Pudding in Quick Cooking May/June 1999, p21

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Reviewed Feb. 11, 2016

"It was the best ever bread pudding but it burned on the bottom. Good idea to try lining crock pot with aluminum foil. I'll try that next time."

Reviewed Dec. 25, 2015

"I use my day old biscuits for this pudding. My daughter likes it so well that we served it at her wedding reception!"

Reviewed Feb. 26, 2015

"Line your slow cooker with a foil collar to prevent burning. Newer slow cookers seem to run much hotter. This helps deflect that heat."

Reviewed Feb. 25, 2015

"My bread pudding burned at 3 hours. I will find a recipe that that won't happen."

Reviewed Nov. 25, 2014

"Slow cooker burned part of bread-pudding and I did not completely cook it in cooker. Moved it to oven to watch.."

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