Slow Cooker Pecan Pie Bread Pudding at Keira Sodersten blog

Slow Cooker Pecan Pie Bread Pudding. When the mixture already settled and smoothed in the baking dish, add the remaining pecans on top—bake for 60 minutes in the oven. Cube bread then place in a large bowl. Cover and cook on low until a knife inserted near the center comes out clean, about 3 hours. In a small mixing bowl combine all the filling ingredients. Place one layer of bread on the bottom of the slow cooker, add the filling and distribute. In a medium bowl, combine milk, half and half,. Preheat the oven to 350° f. Apply butter in the baking dish, then pour the mixture. In a medium mixing bowl, whisk together the eggs, brown sugar, granulated. While waiting for the bread pudding, melt a stick butter in a saucepan. Cut bread into bite size pieces. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Whisk milk, eggs, melted butter, sugar, vanilla, and nutmeg together in a bowl; Pour over bread and raisins. Serve warm with whipped cream and butterscotch.

Easy Pecan Pie Bread Pudding Recipe Allrecipes
from www.allrecipes.com

In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. When the mixture already settled and smoothed in the baking dish, add the remaining pecans on top—bake for 60 minutes in the oven. Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Place bread and raisins into a slow cooker. Preheat the oven to 350° f. In a medium mixing bowl, whisk together the eggs, brown sugar, granulated. While waiting for the bread pudding, melt a stick butter in a saucepan. In a medium bowl, combine milk, half and half,. Cover and cook on low until a knife inserted near the center comes out clean, about 3 hours. Apply butter in the baking dish, then pour the mixture.

Easy Pecan Pie Bread Pudding Recipe Allrecipes

Slow Cooker Pecan Pie Bread Pudding Apply butter in the baking dish, then pour the mixture. In a medium bowl, combine milk, half and half,. Preheat oven to 350 degrees f. Cube bread then place in a large bowl. In a medium mixing bowl, whisk together the eggs, brown sugar, granulated. Place bread and raisins into a slow cooker. While waiting for the bread pudding, melt a stick butter in a saucepan. When the mixture already settled and smoothed in the baking dish, add the remaining pecans on top—bake for 60 minutes in the oven. Cut bread into bite size pieces. Whisk milk, eggs, melted butter, sugar, vanilla, and nutmeg together in a bowl; Apply butter in the baking dish, then pour the mixture. In a small mixing bowl combine all the filling ingredients. Place one layer of bread on the bottom of the slow cooker, add the filling and distribute. Serve warm with whipped cream and butterscotch. Pour over bread and raisins. Lightly spray the inside of the slow cooker with nonstick cooking spray.

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