Back to Slow-Cooker Bread Pudding

Print Options


Card Sizes

Slow-Cooker Bread Pudding Recipe

Slow-Cooker Bread Pudding Recipe

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 YIELD: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


  • 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.

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.

Reviews for Slow-Cooker Bread Pudding

Sort By :
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.."

Reviewed Oct. 16, 2014

"The best bread pudding that I have ever eaten. hands down!!"

Reviewed Jan. 27, 2013

"I absolutely loved this recipe. Made it for my husband and friends and it was a huge hit. I accidently forgot the sugar, but offered topping such as half and half, whipped cream, ice cream and caramel sauce and the compliments quickly came in. My husband suggested the next time I make it to cut back on the raisins and add a cubed, peeled apple and/or pear. Definitely will try that!

Thanks for sharing!"

Reviewed Nov. 26, 2012

"Edna Hoffman, you are a culinary genius! What a wonderful recipe! This bread pudding made my taste buds happy and my childhood memories vivid. We had a Fall Feast potluck at work, and we were supposed to bring a "comfort" dish that we associated with the Fall season. This was what I chose, and I doubled it (no problem). It certainly seemed to evoke fond memories in all of my co-workers! There wasn't a crumb left, despite three loaded tables of food. I just baked the cinnamon rolls the night before and put them in the fridge without covering them. Easy to fix - used two tubes of Pillsbury cinnamon rolls. Thank you so much for sharing!"

Reviewed Jul. 22, 2012

"Took to church potluck, Everyone loved this recipe!"

Reviewed Jan. 15, 2012

"This is hands down the best Bread Pudding Recipe out there. All my friends wanted the recipe. I tripled it to make a large crock pot amount for a large party. I added one Fuji apple, cored and peeled. I cubed the apple and put it in at the beginning. I also made carmel creme sauce to serve with it. I used fat free caramel sauce and mixed it with heavy whipping cream that I had slightly heated on the stove. Mix the caramel sauce into the heated cream, stirring the entire time. So good to drizzle over the warm bread pudding!"

Reviewed Aug. 15, 2011

"I've been making Bread Pudding for years in any weather since it get out in the house i've broke out the slow cooker and this recipe Rocks in my cooker... i will make this again.... :)"

Reviewed Mar. 1, 2011

"Made this in place of a birthday cake while on a ski trip. We had no oven so this was a perfect dessert for the occasion. Everyone loved it. Used leftover the next morning to make patties and fried them like french toast. Even yummier that way!"

Reviewed Feb. 26, 2011 Edited Sep. 16, 2014

"My husband and I are trying to reduce are fat ,calorie, and cholesterol content so for this recipe I used egg substitute instead of the whole eggs.

I also used Vanilla Almond Milk for the milk and reduce the raisins to 1/2 cup and added 1/2 cup chopped walnuts or slivered almonds.
I also reduced the butter to 3 tablespoons instead of 1/4 cup and used brown sugar instead of granulated white sugar. I enjoy being creative and modifying recipes to meet my family's needs."

Reviewed Apr. 10, 2009

"A wonderful, quick & easy lemon sauce for this is Jello or any boxed lemon pudding/pie filling. Use the pudding directions, but don't use eggs (so it won't set up). Serve warm over the bread pudding...yum!!"

Reviewed Apr. 6, 2009

"I have made it with Splenda and it was great--I don't use egg substitute--too expensive."

Reviewed Apr. 6, 2009

"Have you tried this with the egg substitute and splenda?  I don't know why it wouldn't work.  Sounds good to me."

Reviewed Apr. 6, 2009

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

Reviewed Apr. 6, 2009

"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.


Reviewed Mar. 8, 2009

"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 Oct. 2, 2008

"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?

Sandy Y"

Loading Image