Slow Cooker Raisin Cinnamon Bread Pudding

Slow Cooker Raisin Cinnamon Bread Pudding

This image courtesy of campbellskitchen.com

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

Ingredients

  • 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

Instructions

  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.

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