• Day-old French Bread, cubed (about 5 c.)
  • 3 large Granny Smith apples, peel and chopped
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 c. brown sugar, packed
  • 1/4 tsp. salt
  • 2 C. milk
  • 1/4 c. Water
  • 1/4 c. Pure Maple syrup
  • 12 oz. Sausage, cooked and crumbled

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Slow Cooker Breakfast Bread Pudding is a delicious way to use up that leftover french bread from dinner! This breakfast is good all year around – not just for the Holidays!

  1. Grease the inside of a 4 quart slow cooker.
  2. Press half of the bread cubes into the bottom of the slow cooker.
  3. Combine the apples, cinnamon, allspice, brown sugar and salt in a mixing bowl.
  4. Next add the milk, water, and maple syrup to the bowl and mix well.
  5. Pour half of the apple mixture over the bread in the slow cooker.
  6. Gently press down on the apples to ensure the liquid is absorbed by the bread.
  7. Spread half of the sausage over the apple mixture, followed by the remaining bread.
  8. Top the bread with the remaining sausage, followed by the remaining apple mixture.
  9. Again, gently press on the apple to ensure the liquid is absorbed by the bread.
  10. Cover. Cook on Low for 6 hours.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Breakfast Bread Pudding - Nutrition

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