Raisin Cinnamon Bread Pudding
Raisin Cinnamon Bread Pudding is a fantastic dessert to make for winter months. It's warm, gooey, and delicious. This slow cooker bread pudding uses cinnamon swirl bread as opposed to regular bread, which gives an added flavor. Condensed milk, water, and eggs make this dessert moist. This bread pudding recipe goes great with an ice cream. Serve this for your next family gathering.
Serves6
Slow Cooker Time LOW2 hr 30 min
Ingredients
- vegetable cooking spray
- 10 slice Pepperidge Farm Raisin Cinnamon Swirl Bread, cut into cubes
- 1 (14-ounce) can sweetened condensed milk
- 1 cup water
- 1 teaspoon vanilla extract
- 4 eggs, beaten
- ice cream (optional)
Instructions
-
Spray the inside of a 4-1/2- to 5-quart slow cooker with the cooking spray.
-
Place the bread cubes into the cooker.
-
Beat the milk, water, vanilla and eggs in a medium bowl with a fork or whisk. Pour the milk mixture over the bread mixture. Stir and press the bread cubes into the milk mixture to coat.
-
Cover and cook on LOW for 2 1/2 to 3 hours or until the pudding is set. Serve warm with the ice cream, if desired.