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    SLOW COOKED BREAD PUDDING


    Source of Recipe


    "Nana" to Bubbe & Alex

    4 cups French bread cubes, toasted
    2½ cups milk, scalded, cooled slightly
    2 eggs, beaten
    ¾ cup sugar
    ¼ teaspoon cinnamon
    Dash nutmeg
    Dash salt
    1 teaspoon vanilla extract
    2 tablespoons melted butter
    ½ cup raisins, optional
    Dessert sauce or whipped cream for garnish

    Lightly butter the slow cooker then add bread cubes.
    In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.
    Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce or whipped cream
 

 

 

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