Crock Pot Persimmon Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Has the perfect flavor to make a sweet ending to any autumn or winter meal. Ingredients:
nonstick cooking spray |
8 slices cinnamon-swirl bread or 8 slices cinnabon bread, cubed |
4 fuyu persimmons, grated |
1/2 cup sugar |
4 eggs, lightly beaten |
1 cup half-and-half |
1 cup milk |
1/2 teaspoon cinnamon |
1 1/2 cups toasted pecans |
1/4 cup butter, melted |
1 pinch nutmeg |
whipped cream (optional) or vanilla ice cream (optional) or heavy cream (optional) |
Directions:
1. Spray the interior of the crock pot with nonstick spray.
2. Mix together bread cubes, grated persimmon, and place in the crock pot.
3. Stir together sugar, eggs, half and half, milk, and cinnamon.
4. Pour mixture over bread, making sure it covers all the bread.
5. Sprinkle the top with toasted pecans.
6. Grate a little nutmeg over the top.
7. Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
8. Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.
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