Photo: Oxmoor House
Yield
Makes 8 servings

A slow cooker gives this classic dessert the gentle heat it needs to cook to perfection.

Prep: 13 minutes, Cook: 3 hours, Other: 1 hour

Slow-Cooker Size: round 6-quart

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.

Southern Living Slow-Cooker Cookbook

Ratings & Reviews

Ramonammac's Review

Ramonammac
November 16, 2010
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.

Katzrecipes's Review

Katzrecipes
October 20, 2009
Delicious