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Cinnamon-Apple Bread Pudding


2 tablespoons butter
2 apples, cored peeled and chopped
cup brown sugar, divided
1 teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
cup apple juice
2 cups French bread torn in to 1- inch pieces


Melt butter in bottom of a 1 ½ to 2 quart casserole or soufflé dish which will fit in the slow cooker. Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon and the bread pieces.

Place a trivet or aluminium foil ring in the slow cooker. Pour ¾ cup hot water into the slow cooker.  Place the casserole dish on the ring in the slow cooker. Cover and cook on high for 2 ½ hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.

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