Irish Cream Bread Pudding – Slow Cooker

This slow cooker Irish cream bread pudding is a soft, warm dessert made with just three simple things. Store-bought cinnamon rolls turn into a rich, custardy treat with crispy edges and a soft middle. It’s an easy, comforting sweet treat that feels fancy but takes hardly any work at all.

This slow cooker 3-ingredient Irish cream bread pudding is one of those warm, easy desserts that tastes like you spent your whole afternoon cooking in the kitchen. It starts with store-bought cinnamon rolls, a little splash of Irish cream drink, and some heavy cream, which all mix together to make a rich, creamy treat. The edges turn a little crispy while the middle stays soft and fluffy, and the whole thing cooks slowly in your slow cooker while you do other things during the day. My uncle says this is the best dessert I’ve ever made, and honestly, for something so simple, it really does feel like magic.

It tastes great by itself, but adding a little whipped cream or a scoop of vanilla ice cream on top makes it even more special, especially if you drizzle extra glaze from the pot over everything. A warm cup of coffee or decaf after dinner goes really well with the Irish cream taste, and for kids or people who don’t drink coffee, a glass of cold milk or hot cocoa works just as nicely. This dessert is perfect for Sunday dinners, holiday breakfasts, or anytime you want something comforting without much work.

Servings: 8

Ingredients

• 2 cans (12–13 oz each) refrigerated cinnamon rolls with icing, cut into small 1-inch pieces
• 1 cup Irish cream liqueur (like Baileys)
• 1 cup heavy cream

Irish Cream Bread Pudding: Directions

1. Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray, or rub a thin layer of butter inside it. This helps stop the food from sticking to the sides.
2. Open the cans of cinnamon rolls. Take out the small icing packets and set them aside for later — you’ll need them at the end. Cut each cinnamon roll into small cubes, about 1 inch big. Put all the cinnamon roll cubes into the slow cooker and spread them out into an even layer across the bottom.
3. In a medium bowl or a big measuring cup, whisk the Irish cream liqueur and heavy cream together until they are fully mixed. This creamy mix is your simple custard base.
4. Pour the Irish cream and heavy cream mixture evenly over the cinnamon roll cubes in the slow cooker. Gently press the top cubes down with a spatula or the back of a spoon so they soak up some of the liquid. The cubes should be wet but not completely covered by the liquid.
5. Put the lid on the slow cooker. Cook on LOW for 2½ to 3½ hours, until the bread pudding puffs up, the edges turn golden brown and slightly crisp, and the middle is set but still soft and creamy. You should see steam when you lift the lid, and the pieces should be sticking together nicely.
6. Turn off the slow cooker. Let the bread pudding rest, covered, for about 5 to 10 minutes so it can finish setting. While you wait, knead or stir the saved icing packets until they turn smooth.
7. Drizzle the soft icing evenly over the warm bread pudding while it’s still in the slow cooker. The heat will help the icing melt into a shiny, glossy glaze on top.
8. Spoon the warm bread pudding into bowls, making sure each bowl gets some golden crispy edges and some soft middle pieces. Serve right away and enjoy!