Raisin Cinnamon Bread Pudding
Recipe from Pepperidge Farm

This heavenly bread pudding features cubed Pepperidge Farm® Raisin Cinnamon Swirl Bread mixed with sweetened condensed milk, vanilla and eggs that is baked until the flavors blend and the custard sets. Serve warm from the oven with a scoop of ice cream or a dollop of whipped cream.

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Servings: 6
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
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    Vegetable cooking spray
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    10   slices 
    Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into cubes (about 5 cups)
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    1  14  ounce can 
    sweetened condensed milk
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    1   cup 
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    1   teaspoon 
    vanilla extract
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    eggs, beaten
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    Ice cream (optional)

Spray the inside of a 4 1/2- to 5-quart slow cooker with the cooking spray.
Place the bread cubes into the cooker.
Beat the milk, water, vanilla and eggs with a fork in a medium bowl. Pour over the bread mixture. Stir and press the bread cubes into the milk mixture to coat.
Cover and cook on LOW for 2 1/2 to 3 hours or until set. Serve warm with the ice cream, if desired.
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