Apple Cinnamon Bread Pudding is a timeless dessert that brings together the comforting flavors of fall. Originating as a way to use up stale bread, this dish has evolved into a beloved classic, especially in regions where apples are abundant. The slow cooker method allows the flavors to meld beautifully, resulting in a warm, custardy delight that's perfect for cozy evenings. This recipe is ideal for those who appreciate the simplicity and warmth of traditional desserts, with a modern twist of convenience.

This Classic Apple Cinnamon Bread Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent touch, drizzle some caramel sauce over the top just before serving. A hot cup of coffee or a spiced chai tea complements the warm, cinnamon-infused flavors beautifully, making it an ideal dessert for a cozy afternoon or evening gathering.

Servings: 6-8 servings

6 cups of day-old bread, cubed
2 large apples, peeled, cored, and chopped
4 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup raisins (optional)
1/4 cup unsalted butter, melted
1/4 cup brown sugar

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

In a large bowl, combine the cubed bread and chopped apples. If using, add the raisins.

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

Pour the egg mixture over the bread and apples, gently stirring to ensure all the bread is coated.

Transfer the mixture to the prepared slow cooker, spreading it evenly.

In a small bowl, mix the melted butter and brown sugar, then drizzle over the top of the bread mixture.

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

Allow to cool slightly before serving.

For a nutty twist, add a half cup of chopped walnuts or pecans to the bread mixture. If you prefer a more citrusy note, incorporate the zest of one orange into the egg mixture. For a richer flavor, substitute half of the milk with eggnog during the holiday season. To make this dish dairy-free, use almond milk and coconut cream in place of the milk and heavy cream.

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