Good Eating Monday: Rich Slow Cooker Bread Pudding!

Several recent Pinterest recipes I've tried were total wash outs, but this one for "Slow Cooker Bread Pudding," was quite yummy.

It makes a simple, yet fancy dessert. My guests gobbled it down and had seconds!

No soaking is required. Just mix everything together, stir in bread cubes, then pour into slow cooker and cook!

(Photo is my own of this bread pudding. I'm not much a food photographer, but I put effort into making this one look nice.) 

Having tried it, I make the following recommendations.

* Don't use a slow cooker liner. The dessert sticks to it, making it hard to dish out.

* You'll need a total amount of 1 1/3 cups Heavy Cream. Make sure you get at least a 16 oz carton.  Anything smaller, won't be enough.

*  I thought the original Glaze too sweet. It called for a full cup of sugar. So I consulted other Glaze recipes for Bread Pudding and found that 1/2 cup of sugar is enough for a good Glaze and so adjusted the Glaze recipe here accordingly.

* Butterscotch chips give this dessert a unique flavor, but I think it's be delicious with just the raisins & nuts. I think you could sub dried apples for the raisins if you wanted

* Helpful Tip: 20 slices of bread is roughly 10 cups, depending on size of cubes. Recipe calls for wheat, but you can use any bread you like. (I used wheat hoagie buns, sliced and cubed.)

.

Rich Slow Cooker Bread Pudding

Ingredients:

3 large eggs

1/2 cup brown sugar, packed

1 teaspoon ground nutmeg

2 Tablespoons ground cinnamon

1 cup heavy cream

1 cup milk

1 1/4 teaspoon vanilla extract
1/4 cup butter, melted

1/2 cup raisins

1/2 cup pecan pieces

1/2 cup butterscotch chips

20 slices of wheat bread, sliced and cubed (approx 10 cups)

Glaze
1/2 cup sugar

1/2 cup butter

1/2 cup heavy cream

Optional: 1/2 teaspoon Rum flavoring or add extra vanilla or extra cinnamon for your choice of extra flavor.

Directions:

Spray slow-cooker with oil spray.
(dessert sticks to a liner and is hard to scoop out)

In a large bowl: whisk together eggs, sugar, nutmeg and cinnamon together, then stir in heavy cream, vanilla and butter.

Add bread cubes to wet ingredients in bowl and fold in until moistened. Then fold in butterscotch chips, raisins and nuts.

Pour into slow cooker, cover and cook on High 90 minutes to 2 hours, till center is firm.
Turn off and let rest 30 minutes covered while you make Glaze.

Glaze:

Combine butter and sugar in saucepan on med-high heat and melt together. (do not boil) Turn off heat and stir in heavy cream until smooth and well combined. (add your preferred flavoring, too)
Pour Glaze over bread pudding in slow cooker, then serve.

Other Glaze Flavor Ideas:

You could melt a few Butterscotch chips in with the butter and sugar if you'd like to enhance that flavor in the bread pudding or add 1/4 teaspoon vanilla for a more vanilla flavor or a dash of cinnamon for a more cinnamon flavor. Make it yours.