Name: Cinnamon-Raisin Bread Pudding
Yield: 4 servings
Ingredients: 3 large eggs, beaten; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup milk; 1 cup whipping cream; 1 teaspoon vanilla extract; 2 tablespoons butter or margarine, melted; 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes; 1/2 cup chopped pecans, toasted; Whipped cream (optional)

Servings: 4 persons

3 large eggs, beaten
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons butter or margarine, melted
1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
1/2 cup chopped pecans, toasted
Whipped cream (optional)

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.
2
Pour bread mixture into a lightly greased 2 1/2-quart souffle 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 souffle dish on rack.
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.
4
Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cinnamon-Raisin Bread Pudding

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