Slow Cooker Cinnamon Raisin Bread Pudding
Our cinnamon raisin bread is your secret ingredient for this spectacularly indulgent, creamy and delicious bread pudding. Our bread adds just the right amount of cinnamon, and sweet juicy raisins that plump up while cooking. Just add five simple ingredients to your slow cooker – then set it and forget it. Let the slow cooker do the work and you’ll have an easy dessert that makes enough to feed a crowd.
Ingredients
1.5 loafs (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces2 cans (14 ounces each) sweetened condensed milk2 cups water2 teaspoons vanilla extract8 egg2 pints vanilla ice cream
Instructions
Line the inside of a 6-quart slow cooker with aluminum foil.Place the bread pieces into the cooker. Beat the condensed milk, water, vanilla extract and eggs in a large bowl with a fork or whisk. Pour the milk mixture over the bread pieces. Stir and press the bread pieces into the milk mixture to coat.Cover and cook on LOW for 5 to 6 hours or until the pudding is set. Serve warm with the ice cream.
Slow Cooker Cinnamon Raisin Bread Pudding
Our cinnamon raisin bread is your secret ingredient for this spectacularly indulgent, creamy and delicious bread pudding. Our bread adds just the right amount of cinnamon, and sweet ...
Directions
Print
Line the inside of a 6-quart slow cooker with aluminum foil.Place the bread pieces into the cooker. Beat the condensed milk, water, vanilla extract and eggs in a large bowl with a fork or whisk. Pour the milk mixture over the bread pieces. Stir and press the bread pieces into the milk mixture to coat.Cover and cook on LOW for 5 to 6 hours or until the pudding is set. Serve warm with the ice cream.
Ingredients
1.5 loafs (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces2 cans (14 ounces each) sweetened condensed milk2 cups water2 teaspoons vanilla extract8 egg2 pints vanilla ice cream
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