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.


Raisin Cinnamon Bread Pudding

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Servings: 6
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Related Categories: Bread Pudding
 
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Ingredients
  •  
    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  can
    (14 ounces) sweetened condensed milk
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  • 1  cup
    water
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  • 1  tsp.
    vanilla extract
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  • 4 
    eggs, beaten
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  •  
    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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Bread & Butter Pudding with Raisins
Bread & Butter Pudding with Raisins

For a more elegant presentation, you can make this dessert in individual ramekins. Use eight medium (5-ounce) ramekins and lay plastic wrap over each one to submerge the bread during the soaking. It's also wonderful topped with whisky sauce.

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