I absolutely love Bread Pudding.
Although…. I’ve had some I’ve absolutely hated.
There are so many variations to Bread Pudding, so when I set out to find a good recipe it took me a while.
Here is one recipe that I found that is incredible. Tried, tested and tasty !
I will post a picture of my bread pudding the next time I make it.
I served this for a large crowd and didn’t remember to take a picture before serving.
SLOW COOKER BREAD PUDDINGserves 8-10, depending on serving size
8 cups bread cubes ** See note below
4 cups whole milk
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 cup maple syrup
2 tablespoons rum (optional)
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.
Meanwhile, very liberally coat the slow cooker insert with butter.
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.) Mine cooked for about 6 hours! It was perfect.
Before I served, I poured the *Spiced Rum sauce all over it. Alternatively it can be served on the side.
I used about 4 cups of raisin bread and 4 cups of egg bread (Challah), or you can use Brioche.
Bread cubes need to be stale. I bought fresh bread, cut in cubes and placed them on a cookie sheet and baked in the oven for about 15-20 mins. Keep your eye on them and stir them around so the bottoms get toasted too.
I also threw in an additional handful of raisins, ( just because!)
Recipe adapted from www.nourishingjoy.com
SPICED RUM SAUCE
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 2 tablespoons spiced rum or dark rum
- 3/4 teaspoon ground cinnamon
PREPARATIONStir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1- 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
Recipe courtesy of Epicurious