Slow-Cooked Apple Cinnamon Bread Pudding

This comforting dessert combines tender bread soaked in a rich custard with warm cinnamon and sweet apples for a cozy treat. Perfect for chilly evenings, it’s easy to prepare and fills your home with irresistible aromas.

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TIME3 hr 15 min

SERVINGS4

RATING5.0 / 5

Slow-Cooked Apple Cinnamon Bread Pudding

01 / WHAT YOU NEED

Ingredients

4 Granny Smith apples - peeled, cored, and chopped 3 cups 1-inch bread cubes 4 large eggs 2 (12 fluid ounce) cans evaporated skim milk ¾ cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon nutmeg

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the apples and bread right into the slow cooker. In a separate bowl, whisk the eggs until they're smooth. Then add the milk, brown sugar, cinnamon, and nutmeg to the eggs and give everything a good stir. Pour this mixture over the apples and bread in the slow cooker, making sure it’s all nicely coated. Cover and let it cook on high for about 3 to 4 hours, until the custard sets and the pudding is warm and bubbly. Once it’s done, let it sit for a few minutes before serving to let it thicken up a bit. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use day-old bread for the best texture and to soak up the custard fully.
- Cook on low heat to ensure the pudding stays moist and doesn’t dry out.
- Stir gently halfway through cooking if you want a more even texture.

Why you’ll love it

This dessert is warm and comforting, perfect for chilly days. The slow cooking brings out deep flavors of apple and cinnamon, making every bite rich and satisfying. It’s a great way to use up leftover bread and create a cozy treat.

Serving ideas

Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. A dollop of whipped cream or a sprinkle of chopped nuts can add a nice contrast in texture and flavor.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep it soft and warm. Avoid freezing as it may change the texture of the custard.