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Slow-Cooker Cinnamon-Raisin Bread Pudding

 30 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 8
  • Save
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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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
355
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
4g
Cholesterol
25mg
Sodium
340mg
Total Carbohydrate
64g
Dietary Fiber
2g
Protein
11g
% Daily Value*:
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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