INDIVIDUAL SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING
Add this slow cooked cinnamon-raisin bread pudding that's served with whipped cream to your dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, beat eggs, sugar, cinnamon and nutmeg with whisk. Stir in milk, whipping cream, vanilla and melted butter. Add bread cubes and pecans; stir gently just until bread is moistened. Cover; refrigerate 1 hour.
- Spray 2 1/2-quart soufflé dish with cooking spray. Pour bread mixture into dish; cover with foil. Pour 1 cup water into 6-quart round slow cooker; place cooling rack that fits in slow cooker in bottom of slow cooker. Place soufflé dish on rack.
- Cover; cook on High heat setting 3 hours or until sharp knife inserted in center comes out clean. Cool slightly before serving. Serve warm with whipped cream.
Nutrition Facts : Calories 430, Carbohydrate 46 g, Fat 4, Fiber 3 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg
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