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Slow-Cooker Cinnamon-Raisin Bread Pudding

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0 Comments
  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 8

Add this slow cooked cinnamon-raisin bread pudding that’s served with whipped cream to your dessert table.

Ingredients

3
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
cup milk
1
cup whipping cream
1
teaspoon vanilla
2
tablespoons butter or margarine, melted
1
loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2
cup chopped pecans, toasted
Whipped cream, if desired

Directions

  • 1 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.
  • 2 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.
  • 3 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
),
Sodium
280mg
280%;
Total Carbohydrate
46g
46%
(Dietary Fiber
3g
3%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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