Slow Cooked Winter Bread Pudding with Dried Pears

Total Time:
3 hr 45 min
Prep:
15 min
Cook:
3 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
  • 1 quart (4 cups) half-and-half
  • 4 large eggs
  • 3/4 cup sugar
  • 2 tablespoons whiskey or bourbon
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • Pinch freshly grated nutmeg
  • 12 ounces dried pears or a combination of pears and apricots, chopped
  • Topping:
  • 1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
  • 1 1/2 cups walnuts or pecans, toasted
  • Whipped cream or yogurt
Directions
  • If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.

  • Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.

  • Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.

  • Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.


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    This recipe is featured in:

    Slow-Cooker Meals