Crock-Pot Cinnamon-Raisin Bread Pudding

 

 

Gooseberry Patch

Here at TipHero, we are big, big fans of the ease and convenience of a good slow cooker recipe, so it’s a cause for celebration whenever we discover a new one. Today we’re excited by this find from Gooseberry Patch, who show us how to make a warm and inviting Cinnamon-Raisin Bread Pudding perfect for breakfast, dessert, and all the meals in-between.

https://www.youtube.com/watch?v=UP8f180JVmY

You’ll Need:

– 4 cups cinnamon-raisin bread, toasted and cubed
– 2 eggs
– 3/4 cup sugar
– 2 1/2 cup milk, heated to boiling and cooled
– 2 tablespoons butter, melted
– 1 teaspoon vanilla extract
– 1/8 teaspoon nutmeg
– 1/8 teaspoon salt
– Garnish: whipped cream

How To:

1. Spray your slow cooker with a non-stick vegetable spray.
2. Add the bread cubes to the slow cooker.
3. In a bowl, beat the eggs and sugar.
4. Whisk in the milk, butter, vanilla extract, nutmeg and salt.
5. Pour the mixture over the bread cubes.
6. Mix well, pressing down so the bread will soak up the milk mixture.
7. Cover and cook on low for 6 hours.

Serve warm and topped with whipped cream.