Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - Dearborn Market
Slow Cooker Cinnamon Raisin Bread Pudding
Prep Time10 Minutes
Servings16
Cook Time360 Minutes
Ingredients
1 Pepperidge Farm® Raisin Cinnamon Swirl Bread
2 cans (14 oz each) Sweetened Condensed Milk
2 cups Water
2 tsp Vanilla Extract
8 Eggs
2 pints Vanilla Ice Cream
Directions
- 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.
10 minutes
Prep Time
360 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz
$4.49$0.28/oz
Wholesome Pantry Organic 2% Reduced Fat Milk, half gallon
$4.89$0.08/fl oz
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.49$0.01/fl oz
McCormick Pure Vanilla Extract, 2 fl oz
$7.29$3.65/fl oz
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
Häagen-Dazs Vanilla Ice Cream, 14 fl oz
$4.99$0.36/fl oz
Directions
- 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.