Bread Pudding Recipe

Here is the recipe for the bread pudding that I featured yesterday:

• 1/2 cup dried cherries
• 3 tablespoons brandy, bourbon, or apple cider
• 1 ounce of white chocolate chips
• 1 ounce of butterscotch chips
• 1 ounce of mini chocolate chips 
• 2 tablespoons butter
• 6 cups stale bread cubes (whatever bread you have laying around; I have used      white bread and french bread, both work great)
• 4 eggs
• 1/3 cup sugar
• 1 cup light cream
• 1 teaspoon vanilla

Look over the cherries to make sure all the pits are removed. Combine dried fruit with liqueor or apple cider in a small bowl and microwave on high power for 30 seconds. Remove and let stand for 30 minutes to cool. Finely chop the chocolate. Drain the dried fruit. 

Generously butter the crockery insert of a 3 1/2 quart slow cooker or spray with nonstick baking spray. Cover the

 

bottom with half of the bread cubes; then scatter with half of the cherries and chocolate. Layer on the remaining bread cubes and top with the rest of the cherries and chocolate. 

In a medium bowl, whisk the eggs and sugar until smooth; then whisk in the half-and-half and vanilla until blended. Pour over the bread mixture, gently pressing down on bread to cover with the egg mixture. Cover crockpot and cook on high for 1 3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature with a generous scoop of ice cream. This recipe is very easy to modify and substitute with the select ingredients that you prefer. Enjoy!!