to-die-for-bread-pudding-slow-cooker
- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
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