Slow Cooker Cinnamon Bread Pudding

This cinnamon bread pudding tastes like a cross between french toast and a cinnamon roll, and is the easiest slow cooker breakfast or treat!

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Bread pudding is one of our favorite things to make which doubles so well as a sweet breakfast or the perfect dessert treat. This cinnamon bread pudding tastes like a cross between french toast and glazed cinnamon rolls, has a prep time of only 15 minutes, and is made so easily by using a Hamilton Beach 10 Quart Stay or Go Slow Cooker!

If you're looking for a recipe to add to your collection of hands-off breakfast, brunch, or dessert ideas, this cinnamon bread pudding is a delicious option! We tested this out a couple of times, and it came out perfectly each time, making it definitely something to add to your list of tried and true slow cooker recipes. It also makes 8 servings, perfect for if you're feeding a group or looking to have leftovers!

If you're looking for another brunch recipe, you'll love our Bagel Grilled Cheese with Bacon, or if you're in the mood for another cinnamon recipe, be sure to check out these Cinnamon Toast Crunch Donuts.

Jump to:

• Why You'll Love this Cinnamon Bread Pudding
• Ingredients for this Bread Pudding
• Step by Step Instructions
• Tips for Making this Slow Cooker Bread Pudding
• FAQs
• Storing and Freezing
• 📖 Recipe

Why You'll Love this Cinnamon Bread Pudding

It's made in a slow cooker. Hamilton Beach's 10 Quart Slow Cooker is so perfect for making this because it's big enough to hold lots of bread without squishing it. It also makes the perfect hands-off treat when you're craving something delicious but don't have a lot of time.

The bread pudding has the best cinnamon flavor. This is the simplest version of something that tastes so much like a cinnamon roll, just with much less prep time! Drizzling it with the simple glaze also takes it to the next level.

It's great for feeding a larger group, or for leftovers for the week. This recipe makes 8 servings, which makes it ideal for a gathering! It also works perfectly as a brunch or dessert leftover which can be reheated for the next few days.

Ingredients for this Bread Pudding

This slow cooker cinnamon bread pudding has a simple list of ingredients which you may already have, and if not, that are easy to find in the grocery store!

• Brioche bread - I found brioche to be the best flavor and texture for this bread pudding, but if you can't find it you can definitely substitute french bread. Either way you just want to make sure the bread is day-old as otherwise it will be too soft once cooked.
• Whole milk - I liked the richness level of using whole milk (as opposed to a lower fat content milk) but if you want it to be richer you could also use half milk and half light or heavy cream.
• Eggs - The 4 eggs in this recipe give the bread pudding a great custard-like consitency.
• Sugar - Some white sugar helps to sweeten up the bread pudding.
• Brown sugar - Because this is a cinnamon bread pudding, the stronger flavor from the brown sugar pairs perfectly with the cinnamon.
• Butter - Just a little melted butter also brings everything together.
• Cinnamon - I found that 2 ½ teaspoons was the perfect amount for making this bread pudding filled with cinnamon flavor, but not overpowering.
• Vanilla extract - A little vanilla in the bread pudding of course! You can also add an optional dash to the glaze.
• Salt - Just a dash mixed in with everything else.
• Powdered sugar - The simple glaze to drizzle on the finished bread pudding starts with powdered sugar.
• Milk - A few teaspoons of milk help to turn the powdered sugar into the most perfect glaze!

See recipe card below for quantities.

Step by Step Instructions

This bread pudding is so simple to make, and made even easier by using Hamilton Beach's 10 Quart Slow Cooker. The size of the slow cooker makes it ideal for making a big batch of this bread pudding, either to bring to a gathering with family and friends or to snack on for a few days. If you are planning on bringing it somewhere, then the handles and clip-tight sealed lid also make it so easy to transport and share this recipe. Here are the steps:

STEP 1: Prepare the slow cooker. Remove the lid from a 10 quart slow cooker and coat the inside with cooking spray.

STEP 2: Cube the brioche and add half to the slow cooker. Cut brioche bread into 1-inch cubes and add half of the cubes to the slow cooker.

STEP 3: Combine wet ingredients. In a large bowl, add the whole milk, eggs, sugars, melted butter, cinnamon, vanilla, and salt. Whisk thoroughly until eggs are beaten and mixture is combined.

STEP 4: Add everything to the slow cooker. Evenly pour half of milk mixture over the bread in the slow cooker, being careful to try and pour some over each piece. Top with remaining cubed bread, then remaining milk mixture.

STEP 5: Set the slow cooker to cook. Place the lid on the slow cooker and set the temperature dial to high for 1 hour and 15 minutes.

STEP 6: Make the glaze. Meanwhile, make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl until smooth.

STEP 7: Plate bread pudding with glaze. Serve desired amount of the cinnamon bread pudding topped with glaze and enjoy!

Tips for Making this Slow Cooker Bread Pudding

• Make sure to layer the ingredients in the slow cooker by adding half of the cubed brioche bread in first, then topping with half of the milk mixture, then repeating. You want to try and ensure each piece of bread is thoroughly coated in the milk mixture which yields the best texture!
• I definitely recommend using the Hamilton Beach 10 Quart Slow Cooker as its size ensures the bread pudding cooks evenly and that it easily makes enough for 8 servings.
• I would definitely recommend using the listed quantity of 4 eggs, as the eggs along with the whole milk ensure the bread pudding ends up with the most delicious custard-like consistency!

FAQs

Can I use a different kind of bread if I can't find brioche?
Yes, definitely! I tried out french bread and liked it also (it just wasn't as sweet). I think Challah would also work well. No matter the bread you use, you just want to make sure it is day-old. Very fresh bread has the potential to be too mushy once cooked.

Can this be made in the oven instead of a slow cooker?
I only tested this version in a slow cooker, plus given the quantity of bread the large 10 quart slow cooker is perfect for making sure the bread is evenly spaced out and not squished.

Is it possible to substitute the whole milk for another type of milk or cream?
I haven't tried it with another type of milk, but I imagine substitutes for whole milk would work well too! If you want it to be richer you could also substitute half of the milk for light or heavy cream.

Storing and Freezing

This bread pudding must be stored in the fridge if not consumed right away. It is best eaten within 2-3 days, and if you're saving it for later I recommend adding on the glaze right before you eat it. Another great aspect of the Hamilton Beach 10 Quart Slow Cooker is that the removable stoneware crock and glass lid are dishwasher safe so once you remove all the bread pudding you can pop the crock and lid right in the dishwasher!

I don't recommend freezing this recipe.

If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.

📖 Recipe