Crockpot Cinnamon-Raisin Bread Pudding

Description

Contributed by Catsrecipes Y-Group

• Source: Southern Living 2007 Sweet Endings
• Prep: 13 minutes | Cook: 3 hr | Chill: 1 hr
• Makes 8 servings

Ingredients

• 3 large eggs, beaten
• ½ 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
• ½ cup chopped pecans, toasted
• whipped cream (optional)

Directions

1. Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla and butter.
2. Add bread cubes and pecans, stirring gently just until bread is moistened.
3. Cover and chill 1 hour.
4. Pour bread mixture into lightly greased 2½ qt soufflé dish; cover with aluminum foil.
5. Pour 1 cup water into a 6-qt slow cooker; place a wire rack to fit cooker on bottom.
6. Place souffle dish on rack.
7. Cover and cook on high 3 hours or until a sharp knife comes out clean.
8. Cool slightly before serving.
9. Serve warm with whipped cream, if desired.