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Slow Cooker Cinnamon-Raisin Granola Bread Pudding

by in Dec 2005
Slow Cooker Cinnamon-Raisin Granola Bread Pudding
1 vote, 3.00 avg. rating (69% score)
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Total Time: 5

Yield: 8 servings

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Slow Cooker Cinnamon Raisin 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

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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.

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