Rum Croissant Bread Pudding In The Crockpot |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Decadent. Very easy, very rich and very impressive. I serve this with French Vanilla Ice Cream. I never have any left over. Enjoy Ingredients:
2 tablespoons butter |
2 cups whole milk |
2 cups heavy cream |
4 large eggs |
1/2 cup firmly packed brown sugar |
1/3 cup light rum |
1-1/2 teaspoons pure vanilla extract |
1/2 cup pecan halves |
5 large stale croissants cut into thirds horizontally |
Directions:
1. Grease crockpot insert generously with the butter.
2. Combine milk, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine.
3. Divide croissant slices evenly into four piles.
4. Place one pile in an overlapping fashion in the bottom of the slow cooker.
5. Pour in one third of the milk mixture.
6. Add another layer of croissants then another third of the liquid.
7. Repeat one more time finishing with a layer of croissants.
8. Cover and set on high then cook for 1 hour then reduce heat to low and cook until custard is set.
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