White Chocolate Bread Pudding
PREP:
25 minutes
COOK:
Low 4 hours, High 2 hours
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 5-quart
Ingredients
- 1 1/2 cups half-and-half or light cream
- 1/2 of a 6-ounce package white baking bar or squares, coarsely chopped
- 1/3 cup snipped dried cranberries or dried cherries
- 2 beaten eggs
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 3 cups dry bread cut into 1/2-inch cubes (about 4 1/2 slices) 1/4 cup coarsely chopped pecans or hazelnuts
- Whipped cream (optional)
- Grated white baking bar (optional)
- Ground ginger (optional)
Preparation
Step 1
In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white baking bar and cranberries or cherries. Stir until baking bar is melted.
In a bowl combine eggs, sugar, and 1/2 teaspoon ginger. Whisk in the cream mixture. Gently stir in bread cubes and nuts. Pour mixture into a 1-quart souffle dish (dish will be full). Cover the dish tightly with foil.
Pour 1 cup warm water into a 3 1/2 to 5-quart slow cooker. Tear off an 18x12-inch piece of heavy foil. Divide in half lengthwise. Fold each piece into thirds lengthwise. Crisscross the strips and place the souffle dish in the center of the foil cross. Bringing up foil strips, lift the ends of the strips to transfer the dish and foil to the cooker. (Leave foil strips under dish.)
Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Using foil strips, carefully lift dish out of cooker. Serve pudding warm or chilled. If desired, serve with whipped cream and sprinkle with grated white baking bar and additional ground ginger.