Slow Cooker French Toast Bread Pudding

By : | 0 Comments | On : February 22, 2014 | Category : Breakfast

slow cooker French toast bread puddiing
  1. Grease 3½ quart(3½L) oval slow cooker with nonstick cooking spray.
  2. In a small mixing bowl,combine brown sugar and ground cinnamon.
  3. Stir well,reserving 1 teaspoon of mixture and set aside.
  4. Cut bread slices in half diagonally.
  5. Arrange bread slices in single layer in bottom of slow cooker(keep as flat as possible).
  6. Evenly sprinkle on tablespoon of cinnamon mixture.
  7. Repeat layering with remaining bread and cinnamon mixture,keeping layers as flat as possible.
  8. In a large saucepan,combine whipping cream,half-and-half,vanilla and salt.
  9. Cook over medium heat,stirring,until mixture com to a boil.
  10. Reduce heat to low.
  11. Meanwhile,in a medium bowl,combine egg yolks and granulated sugar.
  12. Whisk quickly while adding 1/4 cup of hot cream mixture.
  13. Add warmed cream mixture to saucepan and increase heat to medium-high.
  14. Cook,stirring,until mixture thickens slightly(about 5 minutes).Do not boil.
  15. Remove from the heat and stir in ground nutmeg.
  16. Pour mixture over bread and press bread down lightly.
  17. Sprinkle reserved 1 tablespoon of cinnamon mixture on top.
  18. Cover slow cooker and cook on low-heat setting for 3-4 hours or until tester inserted into center comes out clean.
  19. Turn off slow cooker and uncover.
  20. Set aside and let pudding rest 20 minutes before spooning into bowls.
  21. Serve with maple syrup.

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