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.
1.5 loafs (about 24 slices) Pepperidge Farm® Raisin Cinnamon Swirl Bread, cut into 1-inch pieces2 cans (14 ounces each) sweetened condensed milk2 cups water2 teaspoons vanilla extract8 egg2 pints vanilla ice cream
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