cinnamon-raisin bread pudding

Name: Cinnamon-Raisin Bread Pudding
Prep time: 25 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: English
Ingredients: 3 large eggs; 1/2 cup(s) packed light brown sugar; 1/2 teaspoon(s) ground nutmeg; 1 cup(s) milk; 1 cup(s) whipping cream; 1 teaspoon(s) vanilla extract; 1/4 cup(s) butter, melted; (1) 1 pound(s) cinnamon-raisin bread loaf, cut into 1-inch cubes; 1/2 cup(s) butterscotch chips; 1/2 cup(s) chopped pecans, toasted; - sweetened whipped cream (optional)

85 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Oct 30, 2013

We love making bread pudding in the slow cooker, and this Cinnamon-Raisin Bread Pudding is no exception! Butterscotch chips and pecans add an extra-special touch that's sure to please from Mr. Food.

Rate

prep time 25 Min

cook time 2 Hr 30 Min

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

3 large eggs
1/2 cup packed light brown sugar
1/2 teaspoon ground nutmeg
1 cup milk
1 cup whipping cream
1 teaspoon vanilla extract
1/4 cup butter, melted
(1) 1 pound cinnamon-raisin bread loaf, cut into 1-inch cubes
1/2 cup butterscotch chips
1/2 cup chopped pecans, toasted
- sweetened whipped cream (optional)

How To Make cinnamon-raisin bread pudding

Step 1

Whisk together first 3 ingredients in a large bowl; stir in milk and next 3 ingredients. Add bread cubes, stirring until moistened. Stir in butterscotch chips and pecans. Pour into a lightly greased 4-quart round slow cooker.

Step 2

Cover and cook on LOW setting 2 hours or until center is set. Carefully remove slow cooker insert from heat element. Let stand, covered, 30 minutes. Serve pudding warm with whipped cream, if desired.
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