Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - The Fairway Market Corporate
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
On Sale! Limit 4
$2.69 was $4.69$0.17/oz
Bowl & Basket 2% Reduced Fat Milk, half gallon
$2.19$4.38/gal
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.49$0.01/fl oz
McCormick Pure Vanilla Extract, 1 fl oz
$6.99$6.99/fl oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.99$0.50 each
Friendly's Vanilla Premium Ice Cream, 1.5 qt
$6.29$0.13/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.