Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - The Fresh Grocer - 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
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.
