|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 1g||2%|
|Total Sugars 35g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.
Try brown sugar sauce or vanilla sauce with this bread pudding. Alternatively, top it with a dollop of whipped cream or whipped topping; a brown sugar pecan praline sauce would be wonderful!
4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 large eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
Dash kosher salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 cup raisins, optional
Dessert sauce, or whipped cream, for garnish
Steps to Make It
Gather the ingredients.
Lightly butter slow cooker and then add bread cubes.
In a small bowl, whisk together scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.
Pour milk mixture over bread cubes, then add raisins, if desired.
Using a large spoon or spatula, gently press bread cubes down into mixture so all of the bread pieces are soaked with milk and egg mixture. Do not stir.
Cover and cook on low setting for 5 to 6 hours or until bread pudding is set.
Serve with a dessert sauce or whipped cream.