Zutaten für Cinnamon Bread Pudding
- Rolls
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- Sugar
- Brown Sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Vanilla Extract
- 1/4 teaspoon ground nutmeg
- 1 cup pecan halves
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Zubereitung von Cinnamon Bread Pudding
- Preheat your slow cooker. Lightly grease the inside with vegetable cooking spray.
- Cube 1 loaf (about 1 pound) of stale bread or rolls into 1-inch pieces. Place the cubed bread in the prepared slow cooker.
- In a large mixing bowl, whisk together 4 large eggs, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup (1 stick) melted unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until completely smooth and well combined.
- Stir in 1 cup pecan halves.
- Pour the custard mixture evenly over the cubed bread, ensuring all pieces are coated. Gently stir to combine.
- Cover the slow cooker and cook on low for 3 hours, or until the pudding is set and heated through. The internal temperature should reach 160°F (71°C).
- Let the bread pudding stand for 10-15 minutes before serving. Serve warm with your favorite topping, such as whipped cream or lemon sauce.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
151g
Fat
44g
Carbs
14g
