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Individual Slow-Cooker Cinnamon-Raisin Bread Pudding
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Prep Time:
10 minutes
Total Time:
4 hours 10 minutes
Indulge in rich, cinnamon-infused bread pudding topped with fluffy whipped cream.
Ingredients:
  • 3 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoons butter or margarine, melted
  • 1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
  • 1/2 cup chopped pecans, toasted
  • Whipped cream, if desired
Instructions:
  • In a large bowl, whisk together eggs, sugar, cinnamon, and nutmeg until well combined. Mix in milk, whipping cream, vanilla, and melted butter. Gently fold in bread cubes and pecans until evenly moistened. Cover and refrigerate for 1 hour before moving on to the next step.
  • Grease a 2 1/2-quart soufflé dish with cooking spray. Transfer the bread mixture into the dish and cover it with foil. Add 1 cup of water into a 6-quart round slow cooker and place a fitting cooling rack at the bottom. Put the soufflé dish on the rack in the slow cooker.
  • Cover the dish and cook on High heat for 3 hours or until a sharp knife inserted in the center comes out clean. Allow it to cool slightly before serving, and enjoy warm with a dollop of whipped cream on top.

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