Cinnamon Bread Pudding Recipe

Indulge in the ultimate comfort food: a warm, gooey Cinnamon Bread Pudding! This recipe is incredibly easy to make in your slow cooker, resulting in a decadent dessert that's perfect after a long day. The soft bread soaked in a rich custard, studded with pecans and spiced with warm cinnamon, is simply irresistible. Serve with a dollop of whipped cream or lemon sauce for an extra touch of heaven!

Prep Time 20 mins
Cook Time 190 mins
Calories 438.7 kcal
Protein 17g
Rating 4.7 (7 Reviews)
Cinnamon Bread Pudding 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon Bread Pudding

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How to Make Cinnamon Bread Pudding

  1. Preheat your slow cooker. Lightly grease the inside with vegetable cooking spray.
  2. Cube 1 loaf (about 1 pound) of stale bread or rolls into 1-inch pieces. Place the cubed bread in the prepared slow cooker.
  3. In a large mixing bowl, whisk together 4 large eggs, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup (1 stick) melted unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until completely smooth and well combined.
  4. Stir in 1 cup pecan halves.
  5. Pour the custard mixture evenly over the cubed bread, ensuring all pieces are coated. Gently stir to combine.
  6. Cover the slow cooker and cook on low for 3 hours, or until the pudding is set and heated through. The internal temperature should reach 160°F (71°C).
  7. Let the bread pudding stand for 10-15 minutes before serving. Serve warm with your favorite topping, such as whipped cream or lemon sauce.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

151g

Fat

44g

Carbs

14g