Slow Cooker Cinnamon Roll Bread Pudding = The Perfect Easter Dessert
Easter is pretty early this year, so don’t let it creep up on you before you’ve had time to give it much thought. Any big holiday can be stressful, so rather than adding to your panic by trying to organize a complicated family dinner (complete with a fancy dessert), make things easy on yourself with this simple slow cooker recipe: cinnamon roll bread pudding. It takes just minutes to prepare and cooks in the slow cooker in just three hours. The benefit to using the slow cooker for your bread pudding is that you don’t have to be as precise about the timing. So even if you get carried away chatting with family over Easter dinner, your dessert will be hot and ready whenever you are!
Ingredients:
Serves six
— 100 grams (approximately 1/2 cup) slightly softened unsalted butter, plus a little more for greasing
— 110 grams (approximately 1/2 cup) caster sugar
— 1 Tablespoon ground cinnamon
— 8 brioche rolls, or 1 medium brioche loaf (around 280 grams or 10 ounces)
— 2 eggs
— 3/4 cup milk
For the glaze:
— 1/2 cup powdered sugar
— 2 Tablespoons milk
Instructions:
1. In a bowl, cream together the butter, caster sugar and cinnamon until well mixed and fluffy.
2. Cut each brioche roll in half (or slice the loaf), and spread each piece with the cinnamon butter. Layer the brioche in a lightly greased slow cooker dish.
3. Lightly beat the eggs with the milk and pour over the brioche. Use the back of a spoon or fork to firmly press the brioche into the egg mixture.
4. Sprinkle a little more caster sugar on top if desired, then cook on low for for three to three-and-a-half hours.
5. Whisk the powdered sugar with a couple of Tablespoons of milk to form the glaze. Drizzle half of the glaze over the cinnamon roll bread pudding just before serving. Serve the remaining glaze on the table in case anyone wants extra.
In a bowl, cream together the butter, caster sugar and cinnamon until well mixed and fluffy. Cut each brioche roll in half (or slice the loaf), and spread each piece with the cinnamon butter. If you can’t find brioche, any other soft white bread will work too.
Layer the brioche in a lightly greased slow cooker dish. You don’t need to be at all neat about this — tear the bread if you need to fill in any gaps. If you have any cinnamon butter left over, just dollop it on top.
Lightly beat the eggs with the milk and pour the mixture over the brioche. Use the back of a spoon or fork to firmly press the brioche into the egg mixture. This helps to make sure the bread is entirely soaked in the egg mixture and also makes sure the pudding doesn’t contain any large air gaps.
Sprinkle a little more caster sugar on top if desired, then cook on low for three to three-and-a-half hours.
Whisk the powdered sugar with a couple of Tablespoons of milk to form the glaze. Drizzle half of the glaze over the cinnamon roll bread pudding just before serving. Serve the remaining glaze on the table in case anyone wants extra.
This bread pudding really does taste just like cinnamon rolls!
The edges are nice and crispy, the middle is soft and doughy and the glaze on top finishes everything off perfectly — a real crowd-pleaser!
Do you have any big plans for Easter? Let us know what you’ll be getting up to on Twitter @BritandCo!
