Bread Pudding With Warm Butterscotch Sauce - Crock-Pot Owner's Manual

Bread Pudding with Warm Butterscotch Sauce

(Serves 12)
Ingredients:
1 pound challah or other egg bread, cut into 1-in. cubes (about 11 cups)
Butter for greasing casserole
7 large egg yolks
2 whole large eggs
3 cups whole milk
1-1/2 cups heavy whipping cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Butterscotch Sauce (recipe below)
Directions:
1. Preheat oven to 350°F. To toast bread cubes, arrange evenly in a large shallow
baking pan. Bake 10 to 12 minutes or until lightly browned. Cool slightly.
2. Generously spray the removable stoneware of the Casserole Crock™ with cooking
spray or butter. Fill with bread cubes.
3. Whisk the remaining ingredients in a large bowl. Pour over bread; press bread
into egg mixture to moisten.
4. Cover; cook on LOW for 3 to 4 hours or on HIGH for 2-1/2 to 3 hours, or until a
thermometer reads 170°F. Turn off the casserole slow cooker and remove the
stoneware from base.
5. Preheat oven to 400°F. Bake bread pudding 10 to 15 minutes or until top is lightly
toasted. Cool slightly. Serve with warm Butterscotch Sauce.
Butterscotch Sauce:
Combine 1 cup packed brown sugar, 1 cup heavy whipping cream and
6 tablespoons butter (cubed) in a small saucepan.
Bring to a boil, stirring frequently.
Reduce heat to medium; cook 5 minutes, stirring occasionally.
Remove from heat; stir in 1-1/2 teaspoons vanilla extract.
(Makes 1-2/3 cups)
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