Slow Cooker Amish Cinnamon Bread Pudding

Step-by-step instructions

Let’s dive into the cooking process. Follow these easy steps to create your aromatic pudding:

Lightly grease the inside of your slow cooker.
Evenly add the cubed bread to the slow cooker. If you’re using apples, raisins, or nuts, sprinkle them over the bread.
In a bowl, whisk together the milk, cream, eggs, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
Pour the custard mixture evenly over the bread cubes, gently pressing down so the bread absorbs it.
Cover the slow cooker and cook on LOW for 3–4 hours, until the center is set and the top is lightly golden.
Once cooked, turn off the heat and let it rest for 10–15 minutes before serving. Pair it warm with vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce for an extra treat!

This bread pudding shines on its own but can easily be elevated with a few thoughtful serving ideas. Here are a couple to consider:

Serve warm with a scoop of vanilla ice cream to create a delightful contrast between warm and cold.
Drizzle with caramel sauce for a richer flavor that complements the cinnamon beautifully.
Add a dollop of whipped cream for a light and fluffy finish.
Pair with a warm cup of spiced cider or coffee to enhance the cozy feeling.

Storing your Slow Cooker Amish Cinnamon Bread Pudding is a breeze! Here are some tips:

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing: If you want to enjoy it later, you can freeze it for up to 2 months. Make sure it’s completely cooled before wrapping it tightly in plastic wrap and aluminum foil.
Reheating: To serve leftovers, gently reheat in the microwave or in an oven at a low temperature until warmed through. Just be careful not to overheat it, as it can dry out.

To enhance your Slow Cooker Amish Cinnamon Bread Pudding experience, consider these tips:

Always use day-old bread; it’s drier and helps absorb the custard mixture better than fresh bread.
For an extra dimension of flavor, consider adding a pinch of nutmeg or a splash of bourbon to the custard.
If you prefer a more custard-like texture, add an additional egg or slightly reduce the amount of bread.
Don’t skip the resting time before serving; this allows the pudding to set up better and makes for easier serving.

Looking to switch things up? Here are some variations for your Slow Cooker Amish Cinnamon Bread Pudding:

Bourbon Chocolate Chip: Add chocolate chips and a splash of bourbon for a grown-up twist that’s sure to impress.
Berry Bliss: Substitute diced apples with mixed berries for a fresh summery take.
Maple Pecan: Replace the brown sugar with maple syrup and toss in chopped pecans for an autumn-inspired dessert.
Savory Style: For a breakfast twist, consider adding cooked sausage or ham and cheese to create a savory version that pairs well with a side of fresh fruit.

Day-old bread is ideal; Amish white bread or brioche work wonderfully due to their texture. However, you can experiment with any bread you like!

Cooking on LOW for 3–4 hours usually gives the best results, but you can check to see if it’s set in the center.

Yes! You can prep all ingredients and combine them into the slow cooker the night before, store it in the fridge, and cook it in the morning.