What You’ll Need
- Cinnamon swirl bread. Cut one loaf into evenly sized cubes so they soak up the custard at about the same rate.
- Eggs. Eight large eggs help the custard set around the bread.
- Milk. Two cups thin the custard so it can soak into the cubes.
- Sweetened condensed milk. Whisk in one 14-ounce can until no thick streaks remain.
Give the Bread Time to Soak
Spread the bread cubes across the bottom of a lightly greased slow cooker. Whisk the eggs, milk, and condensed milk together, then pour the custard evenly over the bread. Press the top cubes down gently and let them soak for 10 to 15 minutes before turning on the cooker.
How to Tell When the Pudding Is Done
Cover and cook on LOW for 2½ to 3½ hours. Start checking at the shorter end of the range. The center should be set and register 160°F (71°C) on an instant-read thermometer. Turn off the slow cooker and let the pudding rest for 10 minutes before scooping. Serve warm on its own or with whipped cream or vanilla ice cream.
Slow Cooker 4-Ingredient Cinnamon Bread Pudding Recipe Card
Cinnamon swirl bread slow-cooked in a creamy custard and served warm by the spoonful.
- Prep time — About 10 minutes
- Soak time — 10 to 15 minutes
- Cook time — 2½ to 3½ hours on LOW
- Rest time — 10 minutes
- Servings — 8
Ingredients
- 1 loaf cinnamon swirl bread, cut into cubes
- 8 large eggs
- 2 cups milk
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Lightly grease the slow cooker insert and spread the bread cubes in an even layer.
- In a large bowl, whisk together the eggs, milk, and sweetened condensed milk until smooth.
- Pour the custard evenly over the bread. Press the cubes down gently to moisten them and let them soak for 10 to 15 minutes.
- Cover and cook on LOW for 2½ to 3½ hours, until the edges are lightly golden and the center is set and reaches 160°F (71°C).
- Turn off the slow cooker and let the pudding rest for 10 minutes. Spoon into bowls and serve warm.