The slow cooker is the perfect tool for getting that ultra-moist bread pudding texture you're after.
8 cups cubed day-old cinnamon or white bread
2 cups milk
4 eggs, lightly beaten
1/4 cup sugar
1/4 cup butter, melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
Place the bread cubes in a lightly greased crock pot.
Combine the milk, eggs, sugar, butter, vanilla, and nutmeg in a bowl until smooth and combined.
Sprinkle the raisins over the bread. Evenly pour the milk mixture over the bread and raisins and gently stir so the bread is mostly covered in the milk.
Cover the crock pot and cook on low heat for 3 hours or until the bread has absorbed the liquid and is heated through.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
September 11, 2013
Excellent recipe.
February 25, 2011
Best recipe ever and SO EASY!!! I've made this about 4 times. I used cin raison bread instead and made a vanilla sauce to put over it. My family and guests BEG me to make it for them!
December 21, 2010
I modified the recipe with Splenda, used non-fat milk instead. Made 1/2 the amount. I Enjoyed it, not too sweet.
January 7, 2009
Yummy Stuff! I only made one change. I layered the raisins and bread instead of trying to mix it up. Family and friends loved it and it was sooo easy!