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Crockpot Bread Pudding in Caramel Sauce
Nothing could be simpler than this delicious
recipe for an old family favorite. Use
leftover raisin bread for a more fulsome
version. Serve hot or cold, depending on
your preference.
LIGHTLY GREASED SLOW COOKER STONEWARE
1 1/2 Cups Packed Brown Sugar
1/4 Cup Butter, softened
3 Eggs
1 Teaspoon Vanilla or 3 Tablespoons Dark Rum or Whiskey
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Freshly Grated Nutmeg
2 1/2 Cups Milk
6 Slices White Bread, Cut into 1-inch squares
In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and
beat until incorporated. Add vanilla,
cinnamon and nutmeg and beat until blended.
Stir in milk.
In prepared slow cooker stoneware, place
bread. Add milk mixture and stir to combine.
Cover and cook on high for 4 hours.
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