Ingredients & Directions
- 1.5 loafs (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces
- 2 cans (14 ounces each) sweetened condensed milk
- 2 cups water
- 2 teaspoons vanilla extract
- 8 egg
- 2 pints vanilla ice cream
Line the inside of a 6-quart slow cooker with aluminum foil.
Place the bread pieces into the cooker.
Beat the condensed milk, water, vanilla extract and eggs in a large bowl with a fork or whisk. Pour the milk mixture over the bread pieces. Stir and press the bread pieces into the milk mixture to coat.
Cover and cook on LOW for 5 to 6 hours or until the pudding is set. Serve warm with the ice cream.