This is a great recipe. I butter the inside of my crock pot and let it cook on low overnight. I own a small internet cafe/coffee shop in a small border town in Mexico and this is a favorite early morning seller!!!! I use whatever fruit is seasonal, pears are really good right now, but have used cooked pumpkin, peaches, nectarines and apricots make a nice tart dish.
Cinnamon-Raisin Bread Pudding
Photo: Oxmoor House
- 3 large eggs, beaten
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons butter or margarine, melted
- 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
- 1/2 cup chopped pecans, toasted
- Whipped cream (optional)
- Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour.
- Pour bread mixture into a lightly greased 2 1/2-quart soufflé dish; cover with aluminum foil. Pour 1 cup water into a 6-quart round slow cooker; place a wire rack to fit cooker on bottom. Set soufflé dish on rack.
- Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired.
- Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.
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