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Rum Croissant Bread Pudding

2 Tablespoons Butter
2 cups whole milk
2 cups heavy cream
4 large eggs
1/2 cup firmly packed brown sugar
1/3 cup dark or light rum
1 1/2 teaspoons pure vanilla extract
1/2 cup pecan halves
5 large stale croissants cut into thirds -- horizontally
Fantasy Cherry Sauce


Grease the cookery insert of a slow cooker generously with the butter. Combine the milk, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine.

Divide the croissant slices evenly into four piles. Place one pile in an overlapping fashion in the bottom of the slow cooker. Pour in one third of the milk mixture. Add another layer of croissants, then another third of the liquid. Repeat one more time, finishing with a layer of croissants. Cover, set on high, and cook for 1 hour, then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature with fantasy cherry sauce.

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