We refer to this as our 'Timeless Table Hero' because it always shines as the centerpiece of our meal!

Cinnamon bread pudding is a timeless dessert that brings comfort and warmth to any table. Originating as a way to use up stale bread, this dish has become a beloved classic, especially in the Midwest where families gather around hearty meals. The slow cooker method makes it incredibly easy to prepare, allowing the flavors to meld together beautifully while you go about your day. It's a perfect treat for family gatherings or a cozy night in, offering a sweet, spiced aroma that fills the house.

This classic cinnamon bread pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of contrast, you might serve it alongside a tart fruit compote, such as raspberry or apple. A warm cup of coffee or a glass of cold milk complements the rich, custardy texture perfectly, making it a delightful end to any meal.

Servings: 6-8 servings

6 cups of day-old bread, cubed

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

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

Add the cubed bread to the bowl and gently stir until the bread is fully coated with the egg mixture. If using raisins, fold them in at this stage.

Pour the bread mixture into the prepared slow cooker and drizzle the melted butter over the top.

Cover and cook on low for 3-4 hours, or until the pudding is set and the top is lightly browned.

Once done, allow it to cool slightly before serving. Enjoy warm with your favorite toppings.

For a nutty twist, add a half cup of chopped pecans or walnuts to the mixture. If you have picky eaters, consider adding chocolate chips instead of raisins for a sweeter version. You can also experiment with different types of bread, such as brioche or challah, for a richer texture. For a dairy-free option, substitute the milk and cream with coconut milk or almond milk.