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

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary test

8 servings (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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


Cooking Light Slow Cooker Tonight

Nutrition Facts

212 calories; fat 3.3g; saturated fat 1.3g; mono fat 1g; poly fat 0.5g; protein 6.7g; carbohydrates 33.9g; fiber 1.4g; cholesterol 83mg; iron 1.2mg; sodium 222mg; calcium 79mg.