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Cinnamon-Raisin Bread Pudding

GooseberryPatch's picture
A deliciously warm, not-too-sweet, slow-cooker cinnamon-raisin bread pudding. The perfect dessert!
Ingredients
  Raisin bread 4 Cup (64 tbs), toasted and cubed (with cinnamon)
  Eggs 2
  Sugar 3⁄4 Cup (12 tbs)
  Milk 2 1⁄2 Cup (40 tbs) (heated to boiling and cooled)
  Butter 2 Tablespoon, melted
  Vanilla extract 1 Teaspoon
  Nutmeg powder 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Non stick cooking spray 2 Dash
For garnish
  Whipped cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Spray non-stick vegetable spray in the bottom of slow cooker, and place bread cubes.
2. In a bowl, beat together eggs and sugar.
3. Whisk in milk, butter, vanilla extract, nutmeg and salt.
4. Stream the milk mixture over bread cubes, stirring well and pressing down so bread soaks up milk mixture.
5. Put the lid on and cook on low setting for 6 hours.

SERVING
6. Spoon into individual bowls; serve warm topped with whipped cream.

TIPS
Instead of cinnamon raisin bread you can use plain bread, croissants, or bread of your choice.
You can also add chopped apples, blueberries or chocolate chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Slow Cooked
Dish: 
Pudding, Bread
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Easy
Preparation Time: 
25 Minutes
Servings: 
8

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