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Slow Cooker Raisin Cinnamon Bread Pudding

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Slow Cooker Raisin Cinnamon Bread Pudding

Slow Cooker Raisin Cinnamon Bread Pudding
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total prep
This heavenly bread pudding features cubed cinnamon swirl bread baked in a rich custard.  Serve warm from the oven with a scoop of ice cream or a dollop of whipped cream.


  • vegetable cooking spray
  • 10 slice Pepperidge Farm® Raisin Cinnamon Swirl Bread , cut into cubes (about 5 cups)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 4 egg , beaten
  • ice cream


  • 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 in a medium bowl with a fork or whisk. Pour the milk mixture 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 the pudding is set. Serve warm with the ice cream, if desired.