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Cinnamon-Raisin Bread Pudding

(3 Votes)
SERVES
6
COOK TIME
2 Hr 30 Min

We love making bread pudding in the slow cooker, and this Cinnamon-Raisin Bread Pudding is no exception! Butterscotch chips and pecans add an extra-special touch that's sure to please.

What You'll Need:
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
  • 1/2 cup butterscotch chips (see Note)
  • 1/2 cup chopped pecans, toasted
  • Sweetened whipped cream (optional)
What To Do:
  1. Whisk together first 3 ingredients in a large bowl; stir in milk and next 3 ingredients. Add bread cubes, stirring until moistened. Stir in butterscotch chips and pecans. Pour into a lightly greased 4-quart round slow cooker.

  2. Cover and cook on LOW setting 2 hours or until center is set. Carefully remove slow cooker insert from heat element. Let stand, covered, 30 minutes. Serve pudding warm with whipped cream, if desired.

Notes
  • For more cinnamon flavor, you can substitute an equal amount of cinnamon chips for the butterscotch chips. Cinnamon chips tend to be a seasonal item -- available only during the holiday months -- so, if you love 'em, stock up.
     
  • If you enjoyed this recipe, be sure to check our collection of Dessert Ideas: Top 9 Recipes with Cinnamon.

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