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Slow-Cooker Cinnamon-Raisin Bread Pudding

  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 8

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

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

Steps

Hide Images
  • 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 Facts

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

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