Crock pot bread pudding

 

Ingredients

For the bread pudding:

• 8 cups day-old French bread, cut into 1/2 inch cubes
• ¾ cup raisins (optional)
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs, well beaten
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• ¼ cup (1/2 stick) salted butter, melted
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

For the vanilla sauce:

• 1 cup granulated sugar
• ½ cup salted butter
• ⅓ cup heavy cream
• ¼ cup milk
• 1 tablespoon vanilla extract

Instructions

• Spray an oval 6-quart slow cooker with cooking spray.
• Add the bread cubes and raisins to the crock pot.
• In a medium-sized bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, butter, vanilla, cinnamon, and nutmeg until well combined.
• Pour the liquid mixture into the crock pot. Stir until the bread is coated. Let sit for 20 minutes.
• Stir the mixture again. Cover then put the slow cooker on low and cook for 2 ½ - 3 hours, until a knife inserted into the center comes out clean.
• When the bread pudding is almost ready, make the sauce. Place the sugar, butter, heavy cream, and milk into a small saucepan, and whisk together until combined.
• Place the pot over medium-low heat, constantly whisking until the sugar is dissolved, about 5 minutes. Take off the heat and stir in the vanilla extract.
• Slice the bread pudding and serve with the warm vanilla sauce on top.