Canned peaches and day-old bread are transformed into a delicious bread pudding with just the perfect touch of cinnamon, nutmeg and vanilla.
Recipe Type: American
Total Time: 4 hours 30 minutes
| 6 cups day-old bread, torn into pieces and allowed to dry out |
| 2 cups canned peaches in juice, diced, drained, juice reserved |
| 1/4 cup unsalted butter |
| 3 large eggs |
| 2 cups milk |
| 1/2 cup brown sugar, packed |
| 1/4 cup reserved peach juice |
| 2 tablespoons ground cinnamon |
| 2 teaspoons pure vanilla extract |
| 1/4 teaspoon ground nutmeg |
| 1/4 cup powdered sugar |
1) Spray either a 3.5-quart casserole slow cooker or a 6-quart oval slow cooker with non-stick cooking spray or butter bottom and sides. Set aside.
2) Add dried out bread pieces and diced peaches to the slow cooker.
3) Cut the butter into pats and place the pats of butter evenly over the top of the bread,
4) In a medium mixing bowl, whisk together the remaining ingredients (except for the powdered sugar) to create a custard.
5) Pour custard mixture evenly over the top of the bread and toss lightly and then press the moistened bread down into the slow cooker making sure all of the bread is absorbing the custard.
6) Cover and cook on LOW for 4 to 5 hours or until the center of the bread pudding is no longer runny.
7) Dust individual servings of bread pudding with powdered sugar before serving.
Source: scrockpotladies.com
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