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Butterscotch Pecan Bread Pudding


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  • 8 slices white bread, cubed
  • 1/2 c chopped pecans
  • 1/2 c butterscotch chips
  • 4 eggs
  • 2 c 1/2 1/2
  • 1/2 packed B. sugar
  • 1/2 c butter melted
  • 1 t vanilla



Step 1

Place bread and nuts and chips in a greased 4 qt slow cooker. In a large bowl, whish eggs, cream, B sugar, butter, and vanilla. Pour over the top and cover, cook 3-4 hours on low,or until the knife comes out clean when tested in them middle.

serve with whipped cream

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