I’ve made 'Amish Cousin's Crave It' three times this week – it’s that good!

In the heart of the Midwest, where the fields stretch wide and the seasons mark the rhythm of life, there's a comforting tradition of making the most of what we have. Amish cinnamon bread pudding is a testament to this, turning simple, leftover bread into a warm, spiced delight. This dish is steeped in nostalgia, reminiscent of family gatherings and the sweet aroma of cinnamon wafting through the farmhouse kitchen. It's a dessert that speaks of simplicity and love, perfect for those who cherish the old ways and the flavors of home.

This cinnamon bread pudding pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of tartness, consider serving it with a side of stewed apples or a drizzle of caramel sauce. A hot cup of coffee or a glass of cold milk makes the experience complete, bringing warmth and comfort to any meal.

Servings: 6-8 servings

6 cups day-old bread, cubed
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup raisins (optional)
2 tablespoons unsalted butter, melted

Grease the inside of your slow cooker with a bit of butter or non-stick spray.

Place the cubed bread into the slow cooker, spreading it out evenly.

In a large mixing bowl, whisk together the eggs, milk, cream, sugar, cinnamon, vanilla extract, and salt until well combined.

Pour the egg mixture over the bread cubes, ensuring all pieces are soaked.

Sprinkle the raisins over the top, if using.

Drizzle the melted butter over the mixture.

Cover the slow cooker and cook on low for 3-4 hours, or until the pudding is set and a knife inserted in the center comes out clean.

Once done, let it cool slightly before serving.

For a nutty crunch, add a handful of chopped walnuts or pecans to the bread mixture. If you prefer a fruitier version, toss in some diced apples or pears. For a richer flavor, substitute brown sugar for half of the granulated sugar. You can also experiment with different types of bread, like brioche or challah, for a slightly different texture and taste.