Jan 27, 2019
Image: Bread pudding - lowcountryweekend.com
It's still chill outside in the Northern Hemisphere and hearty meals are in order, but so are hearty deserts! This simple yet decadent creation from pepperidgefarm.com will make it hard not to skip straight to dessert.
Prep: 10 minutes Bake: 300 minutes Serves: 16
Ingredients
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
Directions
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.
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