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!
Ingredients
Cinnamon Bread Pudding
- 10-12 cups brioche bread day-old, cubed
- 3 cups whole milk
- 4 eggs
- ¼ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup butter melted, slightly cooled
- 2 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Glaze
- ¾ cup powdered sugar
- 3-4 teaspoons milk
- ½ teaspoon vanilla extract optional
Instructions
- Remove the lid from a 10 quart slow cooker and coat the inside with cooking spray.
- Cut brioche bread into 1-inch cubes and add half of the cubes to the slow cooker.10-12 cups brioche bread
- 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.3 cups whole milk, 4 eggs, ¼ cup granulated sugar, ½ cup light brown sugar, ¼ cup butter, 2 ½ teaspoons cinnamon, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- 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.
- Place the lid on the slow cooker and set the temperature dial to high for 1 hour and 15 minutes.
- Meanwhile, make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl until smooth.¾ cup powdered sugar, 3-4 teaspoons milk, ½ teaspoon vanilla extract
- Serve desired amount of the cinnamon bread pudding topped with glaze and enjoy!
Notes
You can adjust the amount of glaze made as needed based on if you are serving all of the bread pudding at once.
Tried this recipe?Let us know how it was!
