Slow Cooker Raisin Cinnamon Bread Pudding


Slow Cooker Raisin Cinnamon Bread Pudding

This heavenly bread pudding features cubed cinnamon swirl bread slow cooked in a rich custard. Served warm with a dollop of your favorite ice cream, each bite will be magnificent. Slow cooker recipes for dessert are going to become your favorite.

Serves6 (about 3/4 cup each)

Preparation Time10 min

Cooking Time2 hr 30 min

Cooking MethodSlow Cooker


  • Vegetable cooking spray
  • 10 slices Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into cubes (about 5 cups)
  • 1 can (14-ounces) sweetened condensed milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • ice cream


  1. Spray the inside of a 4 1/2- to 5-quart slow cooker with the cooking spray.

  2. Place the bread cubes into the cooker.

  3. 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.

  4. 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.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window