Slow Cooker Cinnamon Raisin Bread Pudding
  • Print

Slow Cooker Cinnamon Raisin Bread Pudding

  • Prep: 10 minutes
  • Bake: 300 minutes
  • Serves: 16
  • (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces
    (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces View Product

Ingredients & Directions

  • 1.5 loafs (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces
  • 2 cans (14 ounces each) sweetened condensed milk
  • 2 cups water
  • 2 teaspoons vanilla extract
  • 8 egg
  • 2 pints vanilla ice cream

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.