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
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.