Breakfast Banana Bread Pudding in the Slow Cooker
This is the perfect make-ahead breakfast for a holiday, special occasion, or any other day you have a craving and ripe bananas on hand to be used.
  • 12slices whole wheat breadcut into 1 inch chunks
  • 3-4 ripe bananasmashed
  • 6large eggsbeaten
  • 1 1/2cups milk
  • 1/4cup honey
  • 1/2tablespoon cinnamon
  • 1teaspoon vanilla
  1. Spray a 3.5 quart slow cooker insert with cooking spray. Put the bread in the insert.
  2. In a medium bowl, combine the bananas and remaining ingredients. Stir well. Pour over the bread in the slow cooker. Make sure all of the bread is immersed in the mixture.
  3. Cook on low for 6 hours or liquid is absorbed and bread pudding is set.
  4. Slice and enjoy.
Recipe Notes

Chef’s Notes: If using a larger slow cooker, cooking time may be less.

Nutrition Facts
Breakfast Banana Bread Pudding in the Slow Cooker
Amount Per Serving
Calories 422 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 399mg 17%
Total Carbohydrates 71g 24%
Dietary Fiber 8g 32%
Sugars 31g
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.