Cinnamon-Raisin Bread Pudding

GooseberryPatch's picture

Feb. 01, 2013

A deliciously warm, not-too-sweet, slow-cooker cinnamon-raisin bread pudding. The perfect dessert!


Raisin bread 4 Cup (64 tbs) , toasted and cubed ((with cinnamon))
Eggs 2
Sugar 3/4 Cup (12 tbs)
Milk 2 1/2 Cup (40 tbs) ((heated to boiling and cooled))
Butter 2 Tablespoon , melted
Vanilla extract 1 Teaspoon
Nutmeg powder 1/8 Teaspoon
Salt 1/8 Teaspoon
Non stick cooking spray 2 Dash
For garnish
Whipped cream 1/2 Cup (8 tbs)



1. Spray non-stick vegetable spray in the bottom of slow cooker, and place bread cubes.

2. In a bowl, beat together eggs and sugar.

3. Whisk in milk, butter, vanilla extract, nutmeg and salt.

4. Stream the milk mixture over bread cubes, stirring well and pressing down so bread soaks up milk mixture.

5. Put the lid on and cook on low setting for 6 hours.


6. Spoon into individual bowls; serve warm topped with whipped cream.


Instead of cinnamon raisin bread you can use plain bread, croissants, or bread of your choice.

You can also add chopped apples, blueberries or chocolate chips.

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 550Calories from Fat 128

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 390 mg16.25%

Total Carbohydrates 95 g31.7%

Dietary Fiber 4 g16%

Sugars 49 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet