Description
A delicious and comforting slow cooker bread pudding infused with cardamom and vanilla, featuring raisins and pecans for added texture and flavor.
Ingredients
Scale
- 6 cups of cubed bread
- 1 cup of raisins
- 1 cup of chopped pecans
- 4 cups of milk
- 1 cup of sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cardamom
- 1/2 teaspoon of salt
Instructions
- Grease the slow cooker with butter or cooking spray.
- In a large bowl, combine the cubed bread, raisins, and chopped pecans.
- In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cardamom, and salt until well combined.
- Pour the milk mixture over the bread mixture and gently stir to combine.
- Cover and cook on low for 4-6 hours or until the pudding is set and a knife inserted in the center comes out clean.
- Serve warm, optionally with a drizzle of cream or a scoop of ice cream.
Notes
- For a richer flavor, use brioche or challah bread.
- Feel free to substitute walnuts for pecans if desired.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg