Cinnamon Raisin Bread Pudding Slow Cooker in 4 Simple Steps

There’s nothing like the smell of cinnamon and raisins wafting through the house on a lazy morning—or better yet, coming home to it after a long day. That’s the magic of this cinnamon raisin bread pudding slow cooker recipe. It’s hands-off comfort food at its finest, and trust me, even if you’re not a baker, you can pull this off. I discovered slow cooker desserts during one chaotic holiday season when my oven was already packed with pies, and wow, was it a game-changer. Just toss everything in, let it do its thing, and boom—warm, custardy bread pudding with zero stress. The cinnamon-spiced custard soaks into every nook of the bread, and those plump raisins? Absolute perfection. Whether you serve it for breakfast with a drizzle of maple syrup or as dessert with a scoop of vanilla ice cream, it’s pure cozy nostalgia in every bite.

Why You’ll Love This Cinnamon Raisin Bread Pudding Slow Cooker Recipe

This recipe is my go-to when I want something warm, comforting, and ridiculously easy. Here’s why it’ll become yours too:

• Set it and forget it: Dump everything in the slow cooker, walk away, and let the magic happen. No babysitting or oven checks—just pure, hands-off bliss.
• Hug in a bowl: The combo of cinnamon, plump raisins, and custardy bread is pure comfort. It tastes like your grandma’s kitchen, but without the fuss.
• Crowd-pleaser: Bring this to brunch or serve it at potlucks—it disappears fast. (Pro tip: Double the recipe if you want leftovers. Spoiler: You won’t.)
• Stale bread’s redemption arc: Finally, a delicious way to use up that forgotten loaf in the pantry. No waste, all flavor.

Seriously, if cozy had a recipe, this would be it.

Ingredients for Cinnamon Raisin Bread Pudding Slow Cooker

Gather these simple ingredients—you probably have most in your pantry already. And don’t stress about exact measurements; this recipe is forgiving (unlike my last attempt at macarons). Here’s what you’ll need:

• 6 cups stale bread, cubed (about 1 loaf of French or brioche – day-old is ideal, but fresh works in a pinch. Just toast it lightly first!)
• 1/2 cup raisins (or double it if you’re a raisin rebel like me. Soak ’em in warm water for 10 minutes first to plump up.)
• 4 eggs (room temp blends smoother, but cold works too—I’ve tested both in my 3am baking experiments)
• 2 cups milk (whole milk makes it extra rich, but almond or oat milk works great for dairy-free)
• 1/2 cup brown sugar (packed! Dark brown adds more molasses depth, but light is fine)
• 1 tsp cinnamon (heaping, if you’re feeling spicy. I sometimes add a pinch of nutmeg too.)
• 1 tsp vanilla extract (the real stuff—imitation vanilla and I are not on speaking terms)
• 1/4 tsp salt (just enough to make the flavors pop without tasting salty)

See? Nothing fancy—just good, honest ingredients that turn into magic after a few hours in the slow cooker.

Equipment Needed

Grab these trusty kitchen tools – nothing fancy required! You’ll need:

• A 6-quart slow cooker (my well-loved Crock-Pot has made approximately 327 batches of this pudding)
• Mixing bowl (any size that can hold all that custardy goodness)
• Whisk (or a fork in a pinch – I won’t judge)
• Butter or cooking spray (for greasing – I always use the butter wrapper’s last bit for this)

That’s it! No special gadgets needed, promise.

How to Make Cinnamon Raisin Bread Pudding in a Slow Cooker

Alright, let’s turn those simple ingredients into cozy magic! This is where the slow cooker does all the heavy lifting—just follow these easy steps and you’ll have the most comforting dessert (or breakfast!) ready with minimal effort.

Step 1: Prepare the Slow Cooker

First things first: grease that slow cooker! Nothing’s sadder than beautiful bread pudding stuck to the sides. I use whatever butter’s left on the wrapper (no waste!), but cooking spray works just as well. Get every inch of that crock—especially the bottom and lower sides where the sweet spots form. Pro tip: If you’re feeling fancy, rub a cinnamon-sugar mix on the greased surface for extra flavor. Now we’re ready!

Step 2: Layer Bread and Raisins

Toss those cubed bread pieces right into the greased slow cooker. Stale bread is your friend here—it soaks up the custard like a dream without turning to mush. (No stale bread? No problem! Just toast fresh bread at 300°F for 10 minutes first.) Sprinkle the raisins evenly over the top—I like to pretend I’m a fancy pastry chef artfully distributing them, but honestly, a quick shake works too. The key is making sure every spoonful gets a few plump raisins!

Step 3: Mix the Custard

This is where the magic happens! In your mixing bowl, whisk the eggs like you mean it—about 30 seconds until they’re nicely blended. Then add the milk, brown sugar (pack it in there!), cinnamon, vanilla, and salt. Keep whisking until the sugar dissolves and everything’s beautifully combined. Don’t worry if it looks a bit frothy—that’s perfect! Pour this golden liquid evenly over your bread and raisins. Now the fun part: gently press down on the bread with a spoon or your (clean!) hands to help it soak up all that custardy goodness. Let it sit for 5 minutes—this patience pays off in texture!

Step 4: Cook to Perfection

Pop the lid on and set your slow cooker to LOW. This isn’t a race—3 to 4 hours on low heat gives that custard time to set perfectly without drying out. About 30 minutes before it’s done, I like to peek (just once!) and check if the edges look set and the center’s just slightly jiggly. That’s your cue it’s ready! Turn off the heat and let it sit for 15 minutes—it’ll firm up beautifully. Then grab your spoon and dive into that cinnamon-scented heaven. The hardest part? Waiting those extra minutes!

Tips for the Best Cinnamon Raisin Bread Pudding Slow Cooker

After making this recipe more times than I can count (blame my sweet tooth), I’ve picked up a few tricks for absolute perfection:

• Soak it good: Let the bread sit in the custard mixture for 10 minutes before turning on the heat. This ensures every cube drinks up that spiced goodness.
• Check your cooker: All slow cookers run differently. Start checking at 3 hours—it’s done when the edges are set but the center still has a slight jiggle.
• Bread matters: Stale French or brioche works best, but if using fresh, toast it lightly first to prevent mushiness.
• Raisin revival: Plump dried-out raisins in warm water (or rum for adults!) before adding—they’ll stay juicy in the pudding.

Follow these, and you’ll get that dreamy custard texture every time!

Variations and Serving Suggestions

This recipe is like your favorite sweater—perfect as is, but so fun to dress up! Here are my go-to twists and toppings:

• Nuts for crunch: Stir in 1/2 cup chopped walnuts or pecans with the raisins for that perfect texture contrast.
• Berry swap: Out of raisins? Dried cranberries or chopped dates work beautifully (soak them first for extra plumpness).
• Adult upgrade: Add a splash of bourbon or rum to the custard—just 1 tbsp makes it feel fancy!
• Serving magic: Top with a dollop of whipped cream, a scoop of vanilla ice cream (melting into the warm pudding is heaven), or even a drizzle of caramel sauce. Breakfast version? Maple syrup and a pat of butter, always!

The best part? Every variation tastes like you spent hours—when really, your slow cooker did all the work!

Storage and Reheating

Got leftovers? Lucky you! This bread pudding keeps beautifully in the fridge for up to 3 days—just cover it tightly with plastic wrap or foil. To reheat, I usually go for the microwave (30-second bursts until warm) when I’m impatient, but the oven method (300°F for 10-15 minutes) gives you that fresh-from-the-slow-cooker texture. Pro tip: Sprinkle a little extra cinnamon on top before reheating to wake up those cozy flavors!

Cinnamon Raisin Bread Pudding Slow Cooker FAQs

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often with my tried-and-true answers:

Can I use fresh bread instead of stale?

Absolutely! Just toast fresh bread cubes at 300°F for 10 minutes first. It mimics that slightly dried-out texture that soaks up custard perfectly without turning to mush. (Confession: I’ve used fresh bread in desperation and it still worked—just press down extra firmly when soaking!)

My slow cooker runs hot—how do I adjust?

Oh, I feel you—my mom’s cooker could rival a volcano. Start checking at 2.5 hours on low. If the edges look set but the center’s still jiggly, it’s done. You can also prop the lid slightly with a wooden spoon to let steam escape if it’s cooking too fast.

Can I make this overnight?

Yes! Assemble everything the night before (just don’t turn on the cooker), refrigerate, then cook in the morning. The bread soaks up even more flavor—it’s magical! Add 15-30 minutes to the cook time since it’s starting cold.

Help—my raisins sank to the bottom!

No worries! Gently stir the mixture after 1 hour of cooking to redistribute them. Or mix half the raisins into the bread cubes and sprinkle the rest on top before cooking—they’ll stay put better.

Nutritional Information

Here’s the scoop on what’s in each comforting serving (based on 6 servings): about 280 calories, 25g sugar (those raisins and brown sugar do their thing!), and 8g protein to keep you satisfied. But remember—nutritional values are estimates and vary by ingredients. My grandma always said, “Dessert math doesn’t count if you’re sharing!”

Slow Cooker Cinnamon Raisin Bread Pudding in 4 Simple Steps

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A comforting and easy-to-make cinnamon raisin bread pudding cooked in a slow cooker. Perfect for breakfast or dessert.

• Author: Kitchen Hub
• Prep Time: 15 mins
• Cook Time: 4 hours
• Total Time: 4 hours 15 mins
• Yield: 6 servings 1x
• Category: Dessert
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 6 cups stale bread, cubed
• 1/2 cup raisins
• 4 eggs
• 2 cups milk
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Grease the slow cooker with butter or cooking spray.
2. Place bread cubes and raisins in the slow cooker.
3. In a bowl, whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt.
4. Pour the mixture over the bread and press gently to soak.
5. Cover and cook on low for 3-4 hours or until set.
6. Let cool slightly before serving.

Notes

• Use day-old bread for better texture.
• Top with whipped cream or caramel sauce if desired.
• Adjust sugar to taste.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 110mg