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Individual Slow-Cooker Cinnamon-Raisin Bread Pudding

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By Betty Crocker Kitchens
Updated Nov 1, 2018
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Add this slow cooked cinnamon-raisin bread pudding that’s served with whipped cream to your dessert table.

Individual Slow-Cooker Cinnamon-Raisin Bread Pudding

  • Prep Time 10 min
  • Total 4 hr 10 min
  • Servings 8
  • Ingredients 11
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Ingredients

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

Instructions

  • Step 
    1
    In large bowl, beat eggs, sugar, cinnamon and nutmeg with whisk. Stir in milk, whipping cream, vanilla and melted butter. Add bread cubes and pecans; stir gently just until bread is moistened. Cover; refrigerate 1 hour.
  • Step 
    2
    Spray 2 1/2-quart soufflé dish with cooking spray. Pour bread mixture into dish; cover with foil. Pour 1 cup water into 6-quart round slow cooker; place cooling rack that fits in slow cooker in bottom of slow cooker. Place soufflé dish on rack.
  • Step 
    3
    Cover; cook on High heat setting 3 hours or until sharp knife inserted in center comes out clean. Cool slightly before serving. Serve warm with whipped cream.

Nutrition

430 Calories
24g Total Fat
10g Protein
46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Total Fat
24g
0%
Saturated Fat
9g
0%
Sodium
280mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
3g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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