There’s something incredibly comforting about bread pudding, especially when it’s made with condensed milk. This delightful dessert is creamy, rich, and perfect for those cozy evenings at home. Today, I’m excited to share a fabulous recipe that will have you dreaming of sweet, indulgent flavors. So, let’s get started!
Slow Cooker Bread Pudding with Condensed Milk
Imagine walking into your kitchen and being greeted by the warm, inviting aroma of bread pudding wafting through the air. With this slow cooker recipe, you’ll find that all you need is a few simple ingredients, and in no time, you’ll have a delicious dessert to enjoy.
Ingredients
- 6 cups of day-old bread, cubed
- 1 cup of sweetened condensed milk
- 2 cups of whole milk
- 3 large eggs
- 1/2 cup of sugar
- 1 tbsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 cup of raisins or chocolate chips (optional)
- Butter, for greasing the slow cooker
Instructions
- Begin by greasing your slow cooker with a little butter to prevent sticking.
- In a large mixing bowl, combine the cubed bread with the raisins or chocolate chips if you’re using them. Set aside.
- In another bowl, whisk together the sweetened condensed milk, whole milk, eggs, sugar, vanilla extract, and ground cinnamon until smooth.
- Pour the milk mixture over the bread cubes, ensuring every piece is coated. Gently fold everything together until well combined.
- Transfer the mixture into the greased slow cooker, spreading it out evenly.
- Cover and cook on low for 4 to 6 hours, or until the center is set and a toothpick inserted comes out clean.
- Once done, allow it to cool slightly before serving. It’s delightful on its own, but you can also top it with a drizzle of caramel sauce or a scoop of your favorite ice cream.
This slow cooker bread pudding is a wonderful way to use up stale bread and transform it into something truly scrumptious. Enjoy every bite and savor the memories that come with it!
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