Slow Cooker Cinnamon-Raisin Bread Pudding

By mamacasma

Serve your family with warm cinnamon-raisin bread pudding drizzled with maple syrup – perfect dessert for a bunch.

Ingredients

• 6 cups cinnamon-raisin bread cubes (12 to 14 slices bread)
• 1/2 cup raisins
• 1 cup fat-free cholesterol-free egg product
• 3/4 cup warm water
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1 can (14 ounces) sweetened condensed milk

Details

Servings 8
Preparation time 10mins

Preparation

Step 1

1. Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
2. Place bread cubes in cooker. Sprinkle with raisins.
3. Mix remaining ingredients; pour over bread cubes and raisins.
4. Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
5. Serve warm.

Betty's Success Tip -
Using bread that is a day or two old is best; it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. We use an egg substitute because it is pasteurized, making it safe for long, slow cooking.
Ingredient Substitution
Cinnamon-raisin bread adds a little more flavor to the pudding, but cubed French bread also makes an excellent pudding. If using French bread, you may want to increase the raisins to 3/4 cup and the cinnamon to 3/4 teaspoon.
Did You Know
Did you know that bread pudding is great to serve at a brunch or weekend breakfast? Top each serving with a pat of butter to melt into the hot pudding, and pass a pitcher of warm maple syrup to drizzle on top. What a way to start the day!