Slow Cooker Cinnamon Raisin Bread Pudding
Recipe - ShopRite 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
$3.09$6.18/gal
Bowl & Basket Spring Water, 1 gal
$1.39$1.39/gal
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
$9.99$5.00/fl oz
Eggland's Best Large Eggs, 18 count
$7.99$0.44 each
Friendly's Vanilla Premium Ice Cream, 1.5 qt
$5.29$0.11/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.