Monday, March 6, 2017

Crockpot Bread Pudding with Rum Sauce


A variation of the crockpot bread pudding ...
My version...
4 large eggs
3/4 cup dark brown sugar
1 cup heavy cream
1 cup half & half
1/2 cup milk
1 tsp. Ground nutmeg
2 Tbsp. Ground cinnamon
1/2 tsp. Kosher salt
2 tsp. Vanilla extract
1/3 cup melted butter
20 slices bread, cubes (I used 10 of Artisan bread & 10 of cinnamon raisin bread)
1 butterscotch chips
2 cups Craisin Almond clusters
Whisk together 1st 10 ingredients. Add cubed bread to soak up liquid. Fold in butterscotch & craisin clusters. Pour into greased crockpot & cook on low for 2-1/2 hours. Let stand for 30 minutes.
Caramel rum sauce:
Heat 1/3 cup heavy cream, 1 cup sugar & 1/2 cup butter until butter is melted & sugar dissolved.
Stir in 2 Tbsp. Dark rum.
Serve over warm bread pudding.

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