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Holiday Gingerbread Pudding

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 15 mins
Total time 5 hrs, 5 mins
Yield Makes 8 to 10 Servings
Dazzle your guests with fragrant Holiday Gingerbread Pudding that's prepared entirely in your slow cooker.


  • 1 (12-oz.) French bread loaf, cut into 1-inch cubes
  • 1 1/2 cups chopped pecans, toasted
  • 1 cup raisins
  • 3 large eggs, lightly beaten
  • 3 cups half-and-half
  • 1 cup firmly packed light brown sugar
  • 3/4 cup molasses
  • 1/4 cup butter, melted
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Spiced Whipped Cream

How to Make It

  1. Combine first 3 ingredients in a 4 1/2-qt. slow cooker. Whisk together eggs and next 9 ingredients in a medium bowl. Pour over bread mixture, stirring well to coat; cover and let stand 30 minutes. Stir again to coat bread evenly with egg mixture.

  2. Cover and cook on Low 4 hours or until set. Let stand 15 minutes before serving. Serve with Spiced Whipped Cream.

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