Return to Content

Slow Cooker Cinnamon-Raisin Granola Bread Pudding

Slow Cooker Cinnamon-Raisin Granola Bread Pudding
1 vote, 3.00 avg. rating (69% score)
by in Dec 2005

Total Time: 5

Yield: 8 servings

Slow Cooker Cinnamon-Raisin Granola Bread Pudding
Photo/Art by Aimee Seavey


  • 2 boxes (about 4.5 ounces each) cook-and-serve vanilla pudding mix
  • 2 boxes (about 8 ounces each) chai tea latte liquid concentrate, such as Oregon Chai
  • 1 quart milk, any fat content
  • 1 loaf (about 16 ounces) sliced cinnamon-raisin bread, cut into 1/2-inch pieces
  • 1-1/2 cups granola cereal


Combine pudding mix, chai tea latte concentrate, and milk in a 6-quart slow cooker (preferably oval). Stir in bread until all of the pieces are moistened. Scatter granola over the top. Cover and cook on low 4 to 5 hours.

If your slow cooker has a warming setting, you can keep the pudding warm several hours; if it doesn’t, the pudding will stay warm up to 1 hour with the cooker turned off.

Additional Notes:

If you like your bread pudding to melt in your mouth you'll like this version as is, but if  you prefer a texture that's more dense, crack a few eggs into the batter to help if firm up while baking.

Updated Thursday, December 22nd, 2005
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Slow Cooker Cinnamon-Raisin Granola Bread Pudding

  1. Linda Willey March 25, 2006 at 3:52 pm #

    Used the 4.5 oval crockpot I own and it took a long time to cook – way over 5 hours and it was not as firm a I thought it should be. Will seek a 6-qt size to use next time. Flavor is good but not as wonderful as I had expected.

  2. Anonymous April 15, 2013 at 12:14 pm #

    Texture is definitely a bit on the “soupy” side. Added a few beaten eggs to the batter when I made it again and it came out much better. Also omitted the chai and added a bit of cinnamon and nutmeg, then topped the end result with fresh whipped cream.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111