Raisin Cinnamon Bread Pudding

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.

Recipe from Pepperidge Farm
Raisin Cinnamon Bread Pudding
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
3 hrs 10 mins
by 8  people
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Ingredients
  • Vegetable cooking spray
  • 10 slices Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into cubes (about 5 cups)
  • 1 14 ounce can sweetened condensed milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • Ice cream (optional)
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Directions
1. 
Spray the inside of a 4 1/2- to 5-quart slow cooker with the cooking spray.
2. 
Place the bread cubes into the cooker.
3. 
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.
4. 
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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