For most of my married life I have heard my husband rave about his grandmothers bread pudding. Of course being the dutiful (ahem...or competitive, mine must be better than grandma's) little wife I am, I sought out to make the perfect bread pudding. After several attempts and/ or complete and utter failures, I finally hit the nail on the head! The best news is, it was the easiest version I had tried, made with very little effort in my crockpot.
Ladies and gentleman, I give to you my better than grandma's, crockpot bread pudding recipe...
You will need:
- 4 C of bread
- 2 1/4 C whole milk
- 2 eggs
- 1/2 C granulated sugar
- 1/4 C brown sugar
- 1 T nutmeg
- 1 T cinnamon
- 1 T vanilla extract
- dash of salt
- 2 T melted butter
- 1/2 C raisins
- Start by rubbing the inside of your crockpot with butter or use a light coat of non stick spray.
- Next cut 6-7 pieces of bread into cubes. Any ol' kind will do, I save the ends from our loaves to use, not only is this a great way to avoid waste but, the ends are a bit heartier and create a nice texture in the finished product.
- Add the cubed bread to the crockpot.
- Whisk together all remaining ingredients except for the raisins.
- Pour the mixture over the bread. Make sure that all of the pieces are wet, push on the bread a bit to be sure that it has soaked up the wet ingredients.
- Add the raisins.
- Cook on low for 5-6 hours.
Serve piping hot with a scoop of vanilla ice cream!
Bread pudding is amazingly delicious and frugal to boot. It is a hearty treat perfect for cold winter months or a lazy Sunday morning breakfast. It is absolutely packed with flavor that simply needs no help from a coffee pairing. For that reason, I would recommend a freshly brewed mug of Folgers Classic Roast Keurig K-cup coffee to enjoy with your bread pudding. The smooth, easy to drink taste of Folgers Classic Roast will not try to compete with the already abundant depth of this wonderful dessert.
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