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Raisin Cinnamon Bread Pudding

By: Campbell's Kitchen
Raisin Cinnamon Bread Pudding
Raisin Cinnamon Bread Pudding
This image courtesy of

Raisin Cinnamon Bread Pudding is a fantastic dessert to make for winter months. It's warm, gooey, and delicious. This slow cooker bread pudding uses cinnamon swirl bread as opposed to regular bread, which gives an added flavor. Condensed milk, water, and eggs make this dessert moist. This bread pudding recipe goes great with an ice cream. Serve this for your next family gathering. 


Slow Cooker Time LOW2 hr 30 min


  • vegetable cooking spray
  • 10 slices Pepperidge Farm Raisin Cinnamon Swirl Bread, cut into cubes
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • ice cream (optional)


  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 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.

  4. 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.

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Wow, does this look good! I bet you could even serve this for brunch and just include vanilla or plain yogurt on the side. I need to try this one!

I love that this recipe is so easy and simple to make. I can see putting this in the crock pot when I go to bed and having it ready for everyone in the morning by using the timer to turn it on. I love that it makes enough for the whole family since we have a large group.

Great recipe and so easy! Be careful not to overcook as the bottom can get an almost burnt crust.


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