Butterscotch-Pecan Bread Pudding

By KeyIngredient

Ingredients

• 9 cups cubed day-old white bread (about 8 slices)
• 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 bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.

Cook, covered, on low 3-4 hours or until a knife inserted in center comes out clean. Serve warm with whipped cream and butterscotch topping.
Yield: 8 servings.