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Slow Cooker Mango Bread Pudding

Make this super easy and amazing mango bread pudding in the slow cooker.


  • 1 Tablespoon Butter
  • 3 Each Thomas Nooks and Crannies English Muffins (light 100 calories, multigrain)
  • 1 Each Mango
  • 1/2 Cup Simply Orange juice, high pulp, not from concentrate
  • 2 Large Eggs
  • 1/2 Can Fat Free Evaporated Milk
  • 1-1/2 Teaspoons Cinnamon
  • 3 Packets Splenda
  • 2 Tablespoons French Vanilla Creamer, liquid


  1. Butter the bottom and sides of the slow cooker.

  2. Slice each muffin into four slices, then cut the slices into bite-size chunks.

  3. Peel the mango and slice.

  4. Place the muffin pieces into the bottom of the slow cooker.

  5. Place the mango slices on top of the muffin pieces.

  6. Beat together the eggs, orange juice, evaporated milk, Splenda and cinnamon.

  7. Pour the egg and milk mixture on top of the muffins and mangoes.

  8. Cook for two hours on high.

  9. Now, here's the secret: place the bread pudding into serving dishes and drizzle French Vanilla creamer on top. YUM GOOD!