Oxmoor House
8 servings (serving size: 2/3 cup)

Brandy-spiked dried plums bejewel this delicious vanilla-infused bread pudding, putting a decadent spin on comfort food.

How to Make It

Step 1

Place plums and brandy in a bowl. Let stand 30 minutes. Pour mixture into a sieve over a bowl, reserving soaking liquid. Set plums aside.

Step 2

Combine reserved soaking liquid, milk, and next 4 ingredients (through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Stir in plums. Spoon mixture into a 1 1/2-quart round casserole coated with cooking spray. (Dish will be full.) Cover with foil; let rest 30 minutes to absorb liquid.

Step 3

Place dish in a 5-quart round electric slow cooker; add enough hot water to cooker to come halfway up sides of dish. Place several layers of paper towels across top of slow cooker. Cover and cook on LOW for 4 hours or until a wooden pick inserted in center comes out clean.

Step 4

Remove dish from slow cooker. Serve bread pudding warm. Top with ice cream, if desired.

Cooking Light Slow Cooker Tonight

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