Serve your family with warm cinnamon-raisin bread pudding drizzled with maple syrup – perfect dessert for a bunch.
cups cinnamon-raisin bread cubes (12 to 14 slices bread)
cup fat-free cholesterol-free egg product
cup warm water
teaspoon ground cinnamon
can (14 ounces) sweetened condensed milk
Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
Place bread cubes in cooker. Sprinkle with raisins.
Mix remaining ingredients; pour over bread cubes and raisins.
Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
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.
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 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!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.