Ingredients
The following ingredients have 6 Servings
- 7 Cups Stale Bread (Cubed)
- 2 Tablespoons Unsalted Butter (Melted)
- 3 Large Eggs
- 1/3 Cup Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon
- 1 Cup Chopped Pecans
Instruction
- Add the bread cubes to a large mixing bowl and toss in the melted butter.
- In a medium mixing bowl, whisk together the eggs, brown sugar, granulated sugar, corn syrup, vanilla extract, salt and cinnamon until well mixed.
- Stir in the pecans.
- Mix in the bread cubes and stir until all the bread is coated in the egg mixture.
- Spray a 6 quart or larger slow cooker with non-stick cooking spray.
- Add the bread pudding mixture into the prepared slow cooker.
- Cover and cook on HIGH for 1 to 2 hours or until the bread pudding is set in the middle.
- Turn slow cooker to OFF and spoon warm bread pudding into bowls topping with a scoop of vanilla ice cream if desired before serving.