This slow cooker 4-ingredient Amish-style cinnamon flop is the kind of dessert I suggest first when friends ask for something ridiculously easy but still cozy and nostalgic. It’s loosely inspired by old-fashioned Amish “flop” cakes and bread puddings, but instead of fussing with a batter, you just dump gelatinous canned evaporated milk over stale crusty bread chunks, sprinkle on a couple of pantry staples, and let the slow cooker do the work. It’s perfect for using up that rock-hard loaf on your counter and turning it into a warm, cinnamon-scented dessert while you juggle work, kids, or just a busy weeknight.
Serve this warm straight from the slow cooker, scooped into bowls. It’s great on its own, but a scoop of vanilla ice cream or a dollop of whipped cream on top makes it feel extra special. I also like to dust a little extra cinnamon over each serving right before it hits the table. If you’re serving a bigger crowd, pair it with coffee or hot tea after a simple dinner like roast chicken or a slow cooker pot roast so dessert can quietly cook in the background.
Slow Cooker Amish Cinnamon FlopServings: 6
Ingredients
6 cups stale crusty bread, cut into 1 to 1 1/2-inch chunks (French or Italian loaf works well)
1 (12-ounce) can evaporated milk, well chilled so it’s thick and gelatinous
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Directions
Lightly grease the insert of a 4- to 6-quart slow cooker with butter or nonstick spray so the dessert doesn’t stick too much as it cooks.
Add the stale crusty bread chunks to the slow cooker, spreading them into an even layer. If some pieces are extra hard, that’s fine—they’ll soften as they cook.
In a small bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
Sprinkle the cinnamon-sugar mixture evenly over the bread chunks in the slow cooker, trying to coat as many pieces as you can.
Open the well-chilled can of evaporated milk. It should be thick and somewhat gelatinous from being cold, which is exactly what you want for this recipe.
Slowly dump the gelatinous canned evaporated milk over the top of the cinnamon-sugar-coated bread chunks, making sure to cover as much of the surface as possible. Some thicker clumps will sit on top at first; that’s okay—they’ll melt down as it heats.
Gently press down on the top layer of bread with the back of a spoon or spatula to help it soak up the evaporated milk. Don’t stir; you want some pieces to stay a little crusty on top.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours, until the edges are set, the top is lightly golden in spots, and the center is soft but not liquidy. The texture should be like a custardy bread pudding with some chewy, caramelized bits around the edges.
Once done, turn off the slow cooker and let the cinnamon flop sit, covered, for about 10 to 15 minutes to firm up slightly before serving.
Spoon the warm dessert into bowls and serve as is, or top with ice cream or whipped cream if you like.
Variations & Tips
You can tweak this simple flop a few different ways without adding much effort. For extra richness, sprinkle 2 to 3 tablespoons of softened butter over the bread chunks before adding the cinnamon-sugar. If you like a deeper caramel flavor, swap half of the granulated sugar for brown sugar. For a little texture, toss a small handful of chopped nuts (like pecans or walnuts) with the bread before you add the cinnamon-sugar, keeping in mind that this technically adds a fifth ingredient. A teaspoon of vanilla extract stirred into the evaporated milk before you dump it over the bread is also delicious, though again that’s a bonus ingredient. Food safety tips: Use evaporated milk from an un-dented, unexpired can, and refrigerate any leftovers within 2 hours of cooking. Store leftovers in a covered container in the refrigerator for up to 3 days and reheat in the microwave or in a low oven until warmed through. Because this is a dairy-based dessert, don’t leave it sitting on the counter for long periods, especially in warm kitchens.
