Cinnamon-Raisin Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A slow cooker gives this classic dessert the gentle heat it needs to cook to perfection. Ingredients:
3 large eggs, beaten |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup milk |
1 cup whipping cream |
1 teaspoon vanilla extract |
2 tablespoons butter or margarine, melted |
1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes |
1/2 cup chopped pecans, toasted |
whipped cream (optional) |
Directions:
1. Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour.
2. Pour bread mixture into a lightly greased 2 1/2-quart soufflé dish; cover with aluminum foil. Pour 1 cup water into a 6-quart round slow cooker; place a wire rack to fit cooker on bottom. Set soufflé dish on rack.
3. Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired.
4. Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.
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