Butterscotch-Pecan Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. âLisa Varner, El Paso, Texas Ingredients:
9 cups cubed day-old white bread (about 8 slices) |
1/2 cup chopped pecans |
1/2 cup butterscotch chips |
4 eggs |
2 cups half-and-half cream |
1/2 cup packed brown sugar |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
whipped cream and butterscotch ice cream topping |
Directions:
1. Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.
2. Cook, covered, on low 3-4 hours or until a knife inserted in center comes out clean. Serve warm with whipped cream and butterscotch topping. Yield: 8 servings.
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