Slow Cooker Cinnamon-Raisin Bread Pudding

Serve this bread pudding by itself or top it with some warm caramel sauce and toasted chopped pecans or walnuts. For a slightly different take, you can replace the raisins with chopped dates.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 4


  • 2 large eggs
  • 2 1⁄4 cups milk
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1⁄4 tsp. salt
  • 1⁄2 cup light brown sugar
  • 2 cups bread cubes (1 inch)
  • 1⁄2 cup raisins
  • 1⁄2 cup hot water


  • Add the eggs to a mixing bowl and beat lightly, and then whisk in the milk, vanilla, cinnamon, salt, and brown sugar. Fold in the bread cubes and raisins or dates.
  • Pour the bread pudding mix into a 1 1⁄2-quart baking dish that will fit on the cooking rack inside the slow cooker.
  • Place the rack in slow cooker. Pour in the hot water. Set the baking dish on the cooking rack. Cover and cook on high for about 2 hours or until the eggs are set. Serve warm or cool.