I found this one in a crock pot cook book, and modified it to fit our family taste buds.
6 cups cubed sour dough bread (I bought a sliced loaf, and cubed it.)
6 eggs, beaten.
1 3/4 cups milk
1 1/2 cups brown sugar
2 tsp (heaping!) cinnamon
1 cup raisins
1 cup fresh blueberries
1 cup pecan pieces ( the original recipe called for almonds.)
1 tsp vanilla
1) combine the eggs, milk, brown sugar, cinnamon and vanilla in a large bowl.
2) Spray the inside of the crock with non-stick cooking spray
3) add the cubed bread to the crock, along with the fruit and nuts. Toss to mix well.
4) pour milk mixture over the cubed bread (It will not cover the bread, nor do you want it to, I think.)
5) Toss to coat.
6) Set the timer to allow for four hours of cooking time, plus one hour of resting time after cooking. (Five hours total)
7) Go To bed.
8) Wake up and eat! The original recipe also suggests you serve the bread pudding with fresh fruit. I'm thinking strawberries.
6 eggs, beaten.
1 3/4 cups milk
1 1/2 cups brown sugar
2 tsp (heaping!) cinnamon
1 cup raisins
1 cup fresh blueberries
1 cup pecan pieces ( the original recipe called for almonds.)
1 tsp vanilla
1) combine the eggs, milk, brown sugar, cinnamon and vanilla in a large bowl.
2) Spray the inside of the crock with non-stick cooking spray
3) add the cubed bread to the crock, along with the fruit and nuts. Toss to mix well.
4) pour milk mixture over the cubed bread (It will not cover the bread, nor do you want it to, I think.)
5) Toss to coat.
6) Set the timer to allow for four hours of cooking time, plus one hour of resting time after cooking. (Five hours total)
7) Go To bed.
8) Wake up and eat! The original recipe also suggests you serve the bread pudding with fresh fruit. I'm thinking strawberries.
