Slow Cooker 3-Ingredient Irish Cream Bread Pudding
Servings: 8
Prep Time: 10 minutes
Cook Time: 2½–3½ hours
Ingredients
- 2 cans (12–13 oz each) refrigerated cinnamon rolls with icing, cut into 1-inch cubes
- 1 cup Irish cream liqueur (such as Baileys)
- 1 cup heavy cream
Instructions
- Prepare the slow cooker
Lightly grease the inside of a 4–6 quart slow cooker with butter or cooking spray. - Cut the cinnamon rolls
Open the cans and set the icing packets aside. Cut each cinnamon roll into 1-inch cubes. - Add to the slow cooker
Place the cubed cinnamon rolls into the slow cooker and spread them into an even layer. - Make the custard mixture
In a bowl, whisk together the Irish cream liqueur and heavy cream until well combined. - Pour over the rolls
Pour the mixture evenly over the cinnamon roll cubes. Gently press them down so they absorb the liquid. - Cook the bread pudding
Cover with the lid and cook on LOW for 2½ to 3½ hours, until the edges are golden and the center is soft and custardy. - Let it rest
Turn off the slow cooker and allow the pudding to sit for 5–10 minutes. - Add the icing
Stir the reserved icing packets until smooth. Drizzle the icing over the warm bread pudding so it melts into a sweet glaze. - Serve warm
Spoon the bread pudding into bowls and serve immediately.
Serving Suggestions
- Top with whipped cream or vanilla ice cream.
- Drizzle extra glaze from the slow cooker over each serving.
- Enjoy with hot coffee, milk, or hot cocoa.
Variations & Tips
- For a milder flavor, replace half of the Irish cream with whole milk.
- For an alcohol-free version, use Irish cream–flavored coffee creamer instead.
- Add chocolate chips or chopped nuts during the last 15 minutes for extra texture.
- Reheat leftovers in the microwave with a splash of milk or cream to keep it soft.
This simple slow cooker dessert turns just three ingredients into a warm, creamy treat that feels rich, comforting, and perfect for family gatherings.