Ingredients for Crock Pot Persimmon Bread Pudding
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How to Make Crock Pot Persimmon Bread Pudding
- Spray the interior of your 6-quart crock pot with nonstick cooking spray.
- In a large bowl, combine 4 cups of cubed stale bread (day-old is ideal), 2 cups grated persimmon pulp (about 2 medium persimmons), and 1/2 cup chopped pecans.
- In a separate bowl, whisk together 1 cup granulated sugar, 4 large eggs, 1 cup half-and-half, 1/2 cup milk, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Pour the wet ingredients over the bread mixture in the crock pot, ensuring all the bread is moistened. Gently stir to combine.
- Sprinkle the remaining 1/4 cup chopped pecans over the top.
- Grate a little extra nutmeg (about 1/8 teaspoon) over the top for an extra touch of warmth.
- Cover the crock pot and cook on low for 4-5 hours, or until the pudding is puffed, set, and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
42g
Carbs
6g