Slow-Cooker Apple-Bread Pudding

Only a few minutes are needed to assemble this rich-tasting dessert.
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Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.
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  • Total Time : 3 to 4 hours and 10 minutes
  • Prep Time : 10 minutes
  • Cook Time : 3 to 4 hours
  • Servings : 8


  • 6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
  • 2 medium-size tart apples, peeled, cored and shredded
  • 1/2 cup golden raisins
  • 1/2 cup semisweet chocolate chips
  • 1 cup fat-free egg product
  • 3/4 cup water
  • One 14-ounce can sweetened condensed milk, preferably low in fat
  • 2 teaspoons pumpkin pie spice, divided
  • 1 cup fat-free plain yogurt
  • 1 Tablespoon sugar
  • 1/2 cup apple juice


step 1Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
step 2In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
step 3Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
step 4While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
step 5To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

chef's notes

Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
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recent comments
11/8/2011 , 
P. A.  N.
Not all of us like "egg product." The equivalent real egg should be listed as option.
10/29/2011 , 
Jeannine  s.
TO Carol F - you can use less sugar ( or Splenda) Don't put in the choc chips and use fat free condensed milk and whole grain bread - all these make this way healthier
10/29/2011 , 
Girl  C.
I cut back on the bread and increased the apple. Used whole wheat french bread and 4 real eggs, beaten with the mixture. For those concerned about carbs and sodium, the "fat-free" sweetened condensed milk has 3 more grams of sugar and 20 more grams of sodium than the regular variety. At least in the brand I used. For the sauce I used vanilla yogurt so I skipped the sugar, and added about 6 Tablespoons of thawed apple juice concentrate to 1 cup of the yogurt. Yum! Also added chopped pecans to the bread mixture like someone else suggested, and it was good!
10/23/2011 , 
Connie  K.
This is very similar to my usual bread pudding. I do use a nice crusty whole wheeat bread, fat free condensed milk,egg beaters and less chocolate chips. It turns out great in the oven. We only eat it about twice a year. I think my version cuts out lots of calories. Diabetics could use artificial sweetner and skim milk. It would still be a tasty treat for them.
10/17/2011 , 
Lori  M.
This is a delicious dish, I made it with a few changes, I used white chocolate chips and cranberries instead of raisins. I also used vanilla greek yogurt in the saude..I brought home an empty dish from the church potluck, loved it,,Several ask for recipe
Showing 1 - 5 of 73 comments:
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Nutrition Facts

Serving Size: 1 cup (254g)
Serving Amount 8
Calories 500
Calories From Fat 60
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 460mg
Total Carbohydrates 93g
Dietary Fiber 4g
Sugars 59g
Protein 16g
Nutritional information provided by
Compu-Food Analysis, Inc.