I use my slow cooker all the time and it has become one of the most used tools in my kitchen. It is so incredibly versatile and every time I use it I fall a little more in love with it. For a time, slow cookers really got a bad rap. Thankfully, it seems like people are embracing their slow cookers again and that makes me happy.

I love having a few tried and true slow cooker recipes up my sleeve. I used to think that the only thing that you could make in a slow cooker was soup. Turns out, you can make a lot of things. Making bread pudding in a slow cooker results in a really moist cake that cooks evenly. You can get everything ready the night before, and simply put the insert into the slow cooker and turn it on. This bread pudding is wonderful all on its own with a sprinkle of powdered sugar or a drizzle of maple syrup, but the easy cinnamon caramel sauce really makes this special.

Slow Cooker Bread Pudding
By Bree


1 loaf cinnamon swirl bread, cut into 1-inch cubes
2 cups half-and-half
3 eggs
1/4 cup sugar
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
4 tablespoons butter, cut into small pieces


Line a slow cooker with aluminum foil making sure to line the sides. Put the bread cubes in the prepared slow cooker.

In a mixing bowl, whisk half-and-half, eggs, sugar, vanilla, cinnamon, nutmeg and salt. Pour over bread cubes, making sure to moisten all of the bread. Dot top with butter pieces. Cook on LOW for 4 hours, or HIGH for 2 hours or until a knife comes out clean. Slice and serve with powdered sugar and Cinnamon Caramel Sauce.

Cinnamon Caramel Sauce


3/4 cup brown sugar
1/2 cup heavy cream
1/2 cup (1 stick) butter
2 tablespoons corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon


Bring brown sugar, cream, butter and corn syrup to a boil over medium-high heat. Reduce heat to medium and boil for 3 minutes. Take off heat and stir in vanilla and cinnamon.

Pour sauce over bread pudding.

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