Praline-Pecan Bread Pudding

Your guests will find it impossible to resist this Southern-style pecan-and-cinnamon-flavored bread pudding. Serve it with French Quarter Praline Dip as a sauce and brew a cup of chicory coffee. Now you and your guests can enjoy the flavors of New Orleans.
Notes
Spoon French Quarter Praline Dip over individual-breed pudding servings for a decadent delight.
SERVES6 TO 8
Cooking Methodslow cooking
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Equipmentcrock pot
Mealbrunch
Taste and Texturecreamy, sweet
Type of Dishdessert, pudding
Ingredients
- Nonstick cooking spray
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 3 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 7 to 8 cups cubed cinnamon swirl bread
- ½ cup pecan pieces, toasted (see Notes)
Instructions
-
Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
-
In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and cinnamon.
-
Add the bread cubes and pecans and stir gently. Pour the mixture into the slow cooker. Cover the slow cooker and bake on low for 2 to 3 hours, or until the pudding is set.
-
Spoon the warm bread pudding into individual serving bowls.
2015 Roxanne Wyss & Kathy Moore