Bread pudding fans will absolutely adore this treat. Toppings like whipped cream and a butterscotch drizzle make it irresistible.
—LISA VARNER EL PASO, TX
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large 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
1. Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk the eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over the bread mixture; stir gently to combine.
2. Cook, covered, on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream and butterscotch ice cream topping.