Bread Pudding in the Slow Cooker

Ingredients and Weight:

• 1 loaf (24 ounces) sliced white bread, crusts removed
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

4-6 hours on low

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Tear the bread into 1-inch pieces and place them in a greased 6-quart slow cooker.
2. In a large bowl, whisk together the milk, cream, sugar, cinnamon, nutmeg, eggs, and vanilla extract.
3. Pour the liquid mixture over the bread cubes, ensuring they are evenly coated.
4. Stir in the raisins and walnuts, if desired.
5. Cover and cook on low for 4-6 hours, or until the pudding is set and golden brown on top.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Cholesterol: 200mg
• Sodium: 200mg
• Carbohydrates: 45g
• Protein: 12g

Dish Characteristics:

• Rich and creamy texture
• Sweet and aromatic with warm spices
• Topped with a golden brown crust
• Can be served warm or cold

User Comments:

• "This is the best bread pudding I've ever had! It's so creamy and flavorful."
• "I love that it's made in the slow cooker. It's so easy to make and perfect for a crowd."
• "The raisins and walnuts add a nice touch of sweetness and crunch."

Special Precautions and Tips:

• If you don't have a slow cooker, you can bake the pudding in a 9x13-inch baking dish at 350 degrees Fahrenheit for 45-60 minutes.
• To prevent the pudding from sticking, grease the slow cooker well before adding the bread cubes.
• If the pudding starts to brown too quickly, cover it with aluminum foil.
• Serve the pudding with a scoop of vanilla ice cream or whipped cream for extra indulgence.