Important to note I doubled this recipe but it was not necessary. This recipe serves 6 without a doubt. Every slow cooker is different this only took 3 hours in my cooker so just keep checking on this. The recipe says 5 hours. Not in my cooker.
INGREDIENTS:
4 cups bread cubes, toasted (I used day-old croisants and some italian rolls toasted).
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup raisins, optional
dessert sauce or whipped cream for garnish
PREPARATION:
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce .
Brandy Sauce
Ingredients
1/2 cup heavy cream
4 (0.25-1/2 cup) tablespoons unsalted butter, at room temperature
1/2 cup white sugar
2 egg yolks, lightly beaten
2 tablespoons cognac
Directions
1 In a small, heavy saucepan, bring the cream to a boil. (I used a double boiler)
2 Stir in the butter and sugar.
3 Pour some of this mixture into the egg yolks, whisking to prevent curdling.
4 Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
5 Remove from the heat and stir in the Cognac. You can substitute any liquor or just use flavorings of your choice.
