SLOW COOKER BREAD PUDDING
- 1 loaf bread cubed into 8 cups
- 2 cups cream
- 4 eggs
- 1/4 cup melted butter
- 1 cup raisins or currents optional
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1/4 cup granulated sugar
Pre-heat slow cooker to high setting.
Place cubed bread in large mixing bowl, set aside.
Combine remaining ingredients in medium size mixing bowl, whisk thoroughly.
Pour liquid ingredients over bread cubes, stir until bread is completely coated.
Transfer bread mixture into slow cooker, reduce heat to low.
Cook for 3 hours or until knife inserted in center comes out clean.
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May substitute whole milk for cream.
For added texture and enhanced floor, place cubed bread under broiler in oven until toasted.