Praline-Pecan Bread Pudding

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Cookbook

Slow Cooker Desserts: Oh So Easy, Oh So Delicious!

Published by St. Martins Griffin

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This image courtesy of Jennifer Davick

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

Easy

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.