Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - The Fairway Market 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
Bowl & Basket 2% Reduced Fat Milk, half gallon
$2.19$4.38/gal
Bowl & Basket Distilled Water, 1 gal
$1.99$1.99/gal
McCormick Pure Vanilla Extract, 1 fl oz
$6.99$6.99/fl oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.99$0.50 each
Friendly's Vanilla Premium Ice Cream, 1.5 qt
On Sale! Limit 4
$6.19 was $6.29$0.13/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.