Cinnamon-Raisin Bread Pudding

Enjoy this slow cooked warm dessert recipe featuring cinnamon-raisin bread pudding drizzled with maple syrup – perfect for a bunch.

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Servings 8

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ingredients 7
Prep Time 10 min
Total Time 3 hr 10 min

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

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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

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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!