Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - Gourmet Garage 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
Shop Ingredients
Makes 16 servings
Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz
$4.69$0.29/oz
Nestlé Carnation Sweetened Condensed Milk, 14 oz
$4.99$0.36/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$9.16 was $9.99$0.02/fl oz
Morton & Bassett Vanilla Extract
$15.99$8.00/fl oz
Eggland's Best Classic Large White Eggs, 12 count
$8.29$0.69 each
Häagen-Dazs Vanilla Ice Cream, 14 fl oz
On Sale!
$4.99 was $7.99$0.36/fl oz
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.