There’s nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it’s so easy to prepare—the slow cooker does the most of the work!
—Hope Johnson, Youngwood, PA
Prep: 15 min. • Cook: 3 hours. • Makes: 6 servings
3 large eggs
1 1/4 cups 2% milk
1/2 cup sugar
3 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
4 1/2 cups day-old cubed brioche or egg bread
1 1/4 cups raisins
BOURBON SAUCE
1/4 cup butter, cubed
1/2 cup sugar
1/4 cup light corn syrup
3 Tbsp. bourbon
1. In a large bowl, whisk together the first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
2. For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until the sugar is dissolved. Remove from heat; stir in bourbon. Serve warm with bread pudding.
Per cup with 2 Tbsp. sauce: 477 cal., 12g fat (6g sat. fat), 130mg chol., 354mg sod., 84g carb. (59g sugars, 2g fiber), 8g pro.