Slow-Cooker Cinnamon-Raisin Bread Pudding

Slow-Cooker Cinnamon-Raisin Bread Pudding

Serve your family with warm cinnamon-raisin bread pudding drizzled with maple syrup – perfect dessert for a bunch.

Prep Time



Total Time






cups cinnamon-raisin bread cubes (12 to 14 slices bread)
cup raisins
cup fat-free cholesterol-free egg product
cup warm water
teaspoon vanilla
teaspoon ground cinnamon
can (14 ounces) sweetened condensed milk
  1. Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
  2. Place bread cubes in cooker. Sprinkle with raisins.
  3. Mix remaining ingredients; pour over bread cubes and raisins.
  4. Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
  5. Serve warm.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Using bread that is a day or two old is best; it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. We use an egg substitute because it is pasteurized, making it safe for long, slow cooking.
Ingredient Substitution
Cinnamon-raisin bread adds a little more flavor to the pudding, but cubed French bread also makes an excellent pudding. If using French bread, you may want to increase the raisins to 3/4 cup and the cinnamon to 3/4 teaspoon.
Did You Know
Did you know that bread pudding is great to serve at a brunch or weekend breakfast? Top each serving with a pat of butter to melt into the hot pudding, and pass a pitcher of warm maple syrup to drizzle on top. What a way to start the day!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 4g,),
  • Cholesterol 25mg;
  • Sodium 340mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 2g,
  • Protein 11g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.