|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.
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
1 dash nutmeg
1 dash salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 cup raisins, optional
Dessert sauce, or whipped cream, for garnish
Lightly butter the slow cooker and then add bread cubes.
In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.
Pour milk mixture over the bread cubes, then add raisins, if desired.
Using a large spoon or spatula, gently press bread cubes down into the mixture so all of the bread pieces are soaked with the milk and egg mixture. Do not stir.
Cover and cook on the low setting for 5 to 6 hours or until the bread pudding is set.
Serve with a dessert sauce or whipped cream.