Did you make this recipe?
Leave a review »

Cranberry Apple Cinnamon Bread Pudding

Warm, cozy, and aromatic, this (crock pot!) Cranberry Apple Cinnamon Bread Pudding absolutely screams all things autumn!

Preparation 20 mins Cook Time 5 hours Total Time 5 hrs 20 mins


  • 3 cups apples, chopped
  • 1/2 cup dried cranberries
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 Tablespoon lemon juice
  • 8 cups day-old bread, torn or cubed
  • 1/2 cup cinnamon chips
  • 4 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 3 cups milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3 Tablespoons rum (or rum extract)
  • 1/4 teaspoon salt


  1. Combine apples, dried cranberries, cinnamon & nutmeg in a large bowl and toss with lemon juice, being sure to coat all fruit.
  2. Spray 4-5 quart crock with non-stick spray.
  3. Place bread in crock. Add apple mixture and cinnamon chips and mix ingredients around in crock until evenly distributed, pressing it in as needed to fit.
  4. In a medium bowl, whisk together eggs and brown sugar until combined. Add milk, butter, vanilla, rum, and salt, whisking until incorporated.
  5. Pour egg mixture over bread in crock, being sure to coat all of it.
  6. Cover crock and cook on high for 2-3 hours, or low for 5-6 hours until eggs are fully cooked.
  7. Top with your favorite salted caramel sauce, such as this one from Sally's Baking Addiction.


© 2014 The Crumby Kitchen. All rights reserved.