Butterscotch-Pecan Bread Pudding Recipe

Ingredients

  • 8 slices white bread, cubed
  • ½ cup chopped pecans
  • ½ cup butterscotch chips
  • 4 eggs
  • 2 cups half-and-half cream
  • ½ cup packed brown sugar
  • ½ cup butter, melted
  • + 2 more ingredients
    • 1 teaspoon vanilla extract
    • Whipped cream and butterscotch ice cream topping

1. Place the bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk the eggs, cream, brown sugar, butter and vanilla. Pour over top. 2. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream ...

View full recipe at SpringPad

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