Butterscotch-Pecan Bread Pudding

By á-10881

Ingredients

• 8 slices white bread, cubed
• 1/2 cup chopped pecans
• 1/2 cup butterscotch chips
• 4 eggs
• 2 cups half-and-half cream
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• Whipped cream and butterscotch ice cream topping

Preparation

Step 1

Place the bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk the eggs, cream, brown sugar, butter and vanilla. Pour over top.
Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream and butterscotch topping. Yield: 8 servings.