CINNAMON-RAISIN BREAD PUDDING

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Cinnamon-Raisin Bread Pudding image

We love making bread pudding in the slow cooker, and this Cinnamon-Raisin Bread Pudding is no exception! Butterscotch chips and pecans add an extra-special touch that's sure to please from Mr. Food.

Provided by LINDA BAILEY

Categories     Nuts

Time 2h55m

Number Of Ingredients 11

3 large eggs
1/2 c packed light brown sugar
1/2 tsp ground nutmeg
1 c milk
1 c whipping cream
1 tsp vanilla extract
1/4 c butter, melted
(1) 1 lb cinnamon-raisin bread loaf, cut into 1-inch cubes
1/2 c butterscotch chips
1/2 c chopped pecans, toasted
sweetened whipped cream (optional)

Steps:

  • 1. Whisk together first 3 ingredients in a large bowl; stir in milk and next 3 ingredients. Add bread cubes, stirring until moistened. Stir in butterscotch chips and pecans. Pour into a lightly greased 4-quart round slow cooker.
  • 2. Cover and cook on LOW setting 2 hours or until center is set. Carefully remove slow cooker insert from heat element. Let stand, covered, 30 minutes. Serve pudding warm with whipped cream, if desired.

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