Here is the third recipe, Cinnamon Bread Pudding, I am offering for the cookbooks that are in our giveaway. Holiday Slow Cooker, is a great book filled with recipes from appetizers to dessert to help you through the holiday season.
Nothing better than something cooking in the slow cooker while you are busy shopping, wrapping, baking, or some of the other thousand things that need to be done over the holidays.
I chose dessert this time and made this bread pudding. I also added that wasn’t included in the recipe, a rum butter sauce to go with it. It just bumped it over the top. Nothing like a warm dessert to keep the chill-out.
Easy Peasy
The recipe called for it to cook for 4-5 hours but it was done in 3. So keep an eye on it later while it is cooking. I may have used too big of a bowl as my slow cooker has three sizes. If you like bread pudding this is a yummy way to go. I also used leftover buns from the freezer and just let them sit out for a day to harden up. They worked great.
Come on over and enter our giveaway here for this book and many more prizes!!!
Cinnamon Bread Pudding with Butter Rum Sauce, oh my!!
Cinnamon Bread Pudding with Butter Rum Sauce
A delicious holiday dessert!!
Ingredients
Pudding
- 5 eggs, beaten
- 3 1/2 cups milk
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 Tbsp. ground cinnamon
- 6 cups shredded stale bread
- 3/4 cup firmly packed light brown sugar
- 1 Tbsp. unsalted butter, melted
- 1/2 cup golden raisins
Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup dark rum
- Pinch of each allspice and cinnamon
- Fresh grating of nutmeg
- Whipped cream for garnish
Instructions
- Spray the slow cooker well with cooking spray. Stir all the ingredients together so that the bread is thoroughly saturated and the mixture resembles oatmeal.
- Pour the mixture into the slow cooker and cook on high for 3-4 hours, until a tester comes out clean. Lift the lid and tilt it for the last 30 min. to let the moisture come out.
- To make the sauce combine all the ingredients into a medium saucepan and heat over medium heat until simmering. Simmer for 8-10 min. until the sauce coats the back of a wooden spoon.
- Serve the warm pudding with the warm sauce and a dollop of whipped cream.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 512Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 160mgSodium: 497mgCarbohydrates: 69gFiber: 2gSugar: 47gProtein: 11g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Butter Rum Sauce adapted from Oprah.com
Comments & Reviews
[email protected] n Dishes says
It’s amazing that you can turn stale bread into something so delicious!
Noshing with the Nolands says
The butter rum sauce really did the trick on this one!!
Jennifer @ Peanut Butter and Peppers says
Yummy! I love cinnamon and having it as bread pudding is a wonderful idea! It looks gorgeous!!
Noshing with the Nolands says
Thanks so much for coming over!!
Tina says
Oh, wow~! That pudding looks so yummy! Just the sort of thing for a comfy and delicious holiday meal. Thanks for the recipe! <3
Noshing with the Nolands says
You are so welcome!
Rv says
This looks great! Would it be possible to make the sauce the day before I make the pudding?
Noshing with the Nolands says
For sure you can make the sauce a day ahead!! Enjoy!!