Crockpot Cinnamon-Raisin Bread Pudding

CROCKPOT CINNAMON-RAISIN BREAD PUDDING Southern Living 2007 Sweet Endings Prep: 13 min Cook: 3 hr Chill: 1 hr

3 large eggs, beaten 1/2 cup sugar 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 cup milk 1 cup whipping cream 1 tsp. vanilla extract 2 Tbsp. butter, melted 1 (1 lb) cinnamon-raisin bread loaf, cut into 1-inch pieces 1/2 cup chopped pecans, toasted Whipped Cream (optional)

1. Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour. 2. Pour bread mixture into lightly greased 2 1/2 qt souffle dish; cover with aluminum foil. Pour 1 cup water into a 6-qt slow cooker; place a wire rack to fit cooker on bottom. Place souffle dish on rack. 3. Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired. Makes 8 servings.

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