Slow Cooker Apple Cinnamon Bread Pudding
Slow Cooker Apple Cinnamon Bread Pudding is a delicious, old-fashioned-inspired dessert made with bread, fresh apples, eggs, milk, sugar, and fragrant spices.The slow cooker makes preparation simple and convenient, allowing the custard to set gradually.Tender apple pieces provide natural sweetness and a pleasant fruity texture in every bite.Ground cinnamon and vanilla extract create a warm, inviting aroma throughout the cooking process.Serve it warm with whipped cream, vanilla ice cream, or caramel sauce for an extra-special treat.This easy dessert is ideal for family dinners, festive gatherings, and cozy weekends.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes (French bread or brioche works well)
- 3 medium apples, peeled, cored, and diced
- 3 large eggs
- 1½ cups whole milk
- ½ cup heavy cream (optional, for a richer texture)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons melted butter, for topping
- ⅓ cup raisins or chopped walnuts (optional)
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray. This helps prevent sticking and makes serving easier.
- Cut the bread into evenly sized cubes. If your bread is fresh and very soft, leave the cubes uncovered for a little while to dry slightly. Peel and dice the apples into small pieces so they soften evenly during cooking.
- Place the bread cubes and diced apples in the prepared slow cooker. Add raisins or chopped walnuts if desired. Toss gently to distribute the ingredients evenly.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Continue whisking until the mixture is smooth and the sugar is mostly dissolved.
- Pour the custard evenly over the bread and apples. Gently press the bread down with a spoon so that the cubes absorb the liquid. Allow the mixture to stand for approximately 5–10 minutes before cooking.
- Mix the brown sugar with the melted butter in a small bowl. Sprinkle the mixture evenly over the surface of the pudding. This adds a sweet, buttery finish.
- Cover the slow cooker and cook on LOW for approximately 3 hours. Cooking times vary depending on the appliance and the depth of the mixture, so begin checking around 2½ hours.The pudding is ready when the center is set, the apples are tender, and no visibly liquid egg custard remains. For food safety, the center should reach 160°F (71°C).Avoid lifting the lid frequently, as this releases heat and can extend the cooking time.
- Turn off the slow cooker and let the pudding rest for 10–15 minutes. This allows the custard to settle and makes serving easier.Spoon the warm pudding into bowls and finish with vanilla ice cream, whipped cream, or caramel sauce if desired.
Notes
- Bread choice: French bread, brioche, challah, or sturdy white bread works well because these varieties absorb custard without immediately breaking apart.
- Best apples: Granny Smith apples provide tartness, while Honeycrisp, Gala, or Fuji apples add sweetness.
- Bread texture: Slightly stale bread usually produces a better pudding than very fresh bread.
- Creamy consistency: Heavy cream gives the dessert a richer texture, but you can replace it with additional milk.
- Sweetness adjustment: Reduce the granulated sugar slightly if your apples are particularly sweet.
- Slow cooker differences: Cooking times vary between appliances, so check the center near the end of the suggested cooking period.
- Serving temperature: The pudding is especially comforting when served warm, although it can also be enjoyed chilled.
- Storage: Refrigerate leftovers in a covered container within two hours of cooking and consume within 3–4 days.