Ingredients

The following ingredients have 8 Servings
  • 3 (6 oz.) Libby's Diced Pears in Light Syrup
  • 6 cups cubed good quality day-old bread
  • 6 large eggs
  • 2 3/4 cup milk
  • 1/2 cup granulated sugar
  • 5 tablespoons spiced rum (divided (optional))
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • dash salt
  • 1 cup thick caramel ice cream topping
  • 1/2 cup Walnuts or pecans (chopped & toasted)
  • Whipped cream or whipped topping ((optional))

Instruction

  • Drain syrup from pears and set syrup aside for later use in caramel topping.
  • Layer bread and pears in 8 (1-cup) mason jars alternating layers.
  • In a large mixing bowl, whisk together eggs, milk, sugar, 3 tablespoons rum if desired, vanilla, cinnamon, and salt until well combined. Spoon over pear and bread in mason jars. Using the back of a spoon, press lightly on bread so that the bread soaks up some of the liquid.
  • Place mason jars in slow cooker. Pour water into bottom of slow cooker (being careful not to get water into bread pudding) so that water is about 1-inch deep.
  • Cover slow cooker and cook on low for about 3 hours or until bread pudding is set and a knife inserted into middle comes out clean.
  • Meanwhile, mix together caramel, 2 tablespoons of reserved pear syrup, and remaining 2 tablespoons of rum if desired in microwave safe bowl. Microwave on high in 30 second intervals until warm.
  • Top bread pudding with caramel sauce, whipped cream/topping, and nuts as desired.