Easy Slow Cooker Apple Cinnamon Bread Pudding

This comforting dessert combines tender bread, sweet apples, and warm cinnamon, all cooked to perfection in a slow cooker. It’s an easy, hands-off treat that fills your home with irresistible aromas and cozy vibes.

Chef Tips

Use slightly stale bread for better texture and absorption of the custard.
Make sure to evenly distribute the apples throughout the mixture for consistent flavor.
Avoid opening the slow cooker lid too often to maintain heat and cooking time.

Ingredients 0/7

4 Granny Smith apples - peeled, cored, and chopped 3 cups 1-inch bread cubes 4 large eggs 2 (12 fluid ounce) cans evaporated skim milk ¾ cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon nutmeg

Why Everyone Loves This Recipe

This dessert is warm, comforting, and filled with cozy flavors of apple and cinnamon. It’s easy to prepare and perfect for busy days since the slow cooker does most of the work. Plus, it’s a great way to use up leftover bread and transform it into a delicious treat.

Directions

Tos the apples and bread right into the slow cooker. In a separate bowl, whisk the eggs until they're smooth, then mix in the milk, brown sugar, cinnamon, and nutmeg. Pour this creamy mixture over the apples and bread in the slow cooker, making sure everything is well coated. Cover and cook on high for about 3 to 4 hours, until the custard has set and the pudding is warm and comforting. Once it's done, give it a gentle stir and serve it up warm.

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Style Ideas

Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also pairs nicely with a dollop of whipped cream or a sprinkle of chopped nuts for extra crunch.

Storage Tips

Allow the pudding to cool completely before storing. Keep it covered in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warm.

Frequently Asked Questions

Can I use a different type of apple for this recipe?

Yes, you can substitute Granny Smith apples with Fuji, Honeycrisp, or any firm apple variety you prefer.

What type of bread works best for this pudding?

Sturdy bread like French bread, brioche, or challah cubes hold up well and soak up the custard nicely.

Can I prepare this recipe the night before and cook it in the morning?

Yes, you can assemble everything in the slow cooker, refrigerate overnight, and cook it the next day.

How do I know when the pudding is fully cooked?

The custard should be set and the pudding warm throughout, usually after 3 to 4 hours on high.

Can I use whole milk instead of evaporated skim milk?

Yes, whole milk or other milk alternatives can be used, but the texture may be slightly different.

Is it possible to make this recipe in a regular oven?

Yes, bake in a preheated 350°F oven for about 45-55 minutes until the custard is set.

How should leftovers be stored?

Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Can I add nuts or raisins to this pudding?

Absolutely, adding nuts or raisins can enhance texture and flavor—just mix them in before cooking.