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Cinnamon-Raisin Bread Pudding

A slow cooker gives this classic dessert the gentle heat it needs to cook to perfection.

Prep: 13 minutes, Cook: 3 hours, Other: 1 hour

Slow-Cooker Size: round 6-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 8 servings


  • 3 large eggs, beaten
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter or margarine, melted
  • 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
  • 1/2 cup chopped pecans, toasted
  • Whipped cream (optional)


Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour.

Pour bread mixture into a lightly greased 2 1/2-quart soufflé dish; cover with aluminum foil. Pour 1 cup water into a 6-quart round slow cooker; place a wire rack to fit cooker on bottom. Set soufflé dish on rack.

Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired.

Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.


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Cinnamon-Raisin Bread Pudding recipe