Slow Cooker White Chocolate Bread Pudding
Description
The slow cooker does all the work in this bread pudding recipe with brandy-soaked cherries and white chocolate chips.
Ingredients
•
1/2 cup dried cherries
•
3 tablespoons brandy
•
2 tablespoons butter
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6 cups stale French bread cubes
•
1/2 (12 ounce) package white chocolate baking chips
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4 eggs
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1/3 cup white sugar
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1 cup half-and-half
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1 teaspoon vanilla extract
Directions
1
Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
2
Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
3
Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
4
Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.