Slow Cooker – Cinnamon & Vanilla Easy Bread Pudding Recipe
Easy Bread Pudding? What? Yep! I know, I’ve watched every single episode of Chopped and always wanted to give it a go. They make it look so dang easy, right? Well, I did. And it was a flop. Some parts were dry, some of it was super mushy. I believe they call that a Pinterest Fail! And, definitely the opposite of easy bread pudding! So, I did what every good home cook does! I threw it in the slow cooker and hoped for the best. I also made a few ingredient swaps . Coffee-mate has this new Extra Sweet & Creamy flavored creamer and it’s smooth creamy flavor is Uh.Maze.Ing in my morning cup. So, I figured, why not right? They helped make those Eggnog Flavored Marshmallows a HUGE hit with you all. So, I kind of owe them this delish dish too! This was so yummy, we all decided it was like a big ole’ Cinnamon Role came from Heaven and landed in our kitchen! Really you guys, THAT good!
Cinnamon & Vanilla Easy Bread Pudding Recipe
- 1 Loaf of Thick Style Bread (I used Texas Toast but any will work great!)
- 4 Eggs
- 2 TSP Vanilla
- 2 Cups Extra Sweet & Creamy Coffee-Mate
- 2 Cups Whipping Cream
- 2 TSP Cinnamon
- 1/4 Cup Brown Sugar (packed)
- 1 Cup Sugar
- 1/4 TSP Nutmeg
Ok, let’s start this easy bread pudding by coating the inside of your slow cooker (do you call it a crock-pot??) with non-stick cooking spray. Don’t use butter. It will most likely burn. Combine the brown sugar and cinnamon in a small bowl and set that aside. I cut my bread in triangles and saved some and made little rectangles to fill in the sides. (see above) I don’t recommend making cubes. I think that’s why my 1st attempt went wrong. It just didn’t evenly soak or cook that way. Place 1 layer on the bottom of the pot and sprinkle with a bit of the brown sugar / cinnamon mix. Repeat making layers and sprinkling until you’re out of bread. Tuck those rectangles in the edges! Don’t leave big gaps. MUSH!! Save some of the brown sugar to top off the final layer of bread after we pour the liquids over it. Now grab a heavy bottom saucepan. Over medium heat cook both creams, vanilla and a small dash of salt until it reaches almost a boil. Reduce the heat and let sit on low for a few. While that stays warm, whisk eggs and sugar in large mixing bowl. SLOWLY add the warmed cream and mix, mix, mix. If you dump the whole pan of hot liquid at once, real quick the eggs will scramble and that will just be gross. Go slow, about 1/4 cup at a time will be perfect! Mix until it starts to thicken just a bit. Now pour all that sweet and creamy goodness over your bread layers. Take the end of a wooden spoon (or whatever) and poke the bread down to make sure it’s all completely coated and covered. Remember that last bit of brown sugar? Now’s when you’ll sprinkle it over the top of the bread layers. Cover and set to low/slow (*200) and cook for 3 hours. You may want to check on it after about 2 1/2 hours, depending on your cooker. Don’t want it burnt, right? Also, I uncovered mine and let it sit for 10-15 minutes after I turned it off. made the top not mushy-like! And that my friends, is easy bread pudding!
Are ya ready to make some super yummy easy bread pudding now?
Looking for a super yummy Slow Cooker dinner? Give my Root Beer Pulled Pork a go ’round! For real… it was ‘da bomb!