slow cooker, hot summer nights, perfect summer cooker

Bread pudding has the reputation of being difficult to make, but nothing could be further from the truth, especially if you use your slow cooker! Not only is Spicy Crockpot Bread Pudding easy to make; it’s also absolutely finger-lickin’ delicious. It will also use up any stale bread you might have, and we all know that bread becomes stale really fast in this hot, humid weather.


6 cups of peeled, thinly-sliced apples (I use Granny Smith, but for this recipe, any kind of apple will be fine)
1 cup sugar (I use Splenda)
1/2 cup melted butter (real butter!)
1/2 cup Apple Habanero pepper jelly
1 tablespoon white flour
1 cups bread crumbs, any kind. (I like to use both wheat and white) (don’t use rye)
1 tablespoon cinnamon
1 cup brown sugar
1 lemon

What to do:

In a large bowl, combine the apples, white sugar, flour, cinnamon, pepper jelly, and lemon juice.

In another large bowl, combine the butter, brown sugar, and bread crumbs.

In the crockpot, layer a third of the bread crumb mixture, then a third of the apple mixture. Repeat, and finish with a final layer of bread crumbs on top. I usually pour a little more Apple Habanero pepper jelly on the top layer.

Put the lid on your crockpot, turn it on “high,” and forget about it for about 4 hours.

My husband likes whipped cream on his; my kids want ice cream with theirs, but I like mine just plain, right out of the slow cooker.