Rum-croissant bread pudding

12 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 cups Whole milk
2 cups Heavy cream
4 larges Eggs
½ cup Firmly packed brown sugar
⅓ cup Dark or light rum
1½ teaspoon Pure vanilla extract
½ cup Pecan halves
5 larges Stale croissants cut into thirds; horizontally
Fantasy Cherry Sauce

Directions

If you are looking for an indulgent dish to serve a crowd, you've come to the right place. This bread pudding not only makes a gorgeous centerpiece, it will satisfy the sweet tooth of every dessert lover you know. Leaving the croissants out overnight uncovered will get them stale enough for this recipe. Since different slow cookers cook at different temperatures, the best way to judge when this is done is to use an instant-read thermometer.

You'll need a large slow cooker to make this" (Lora Brody).

Grease the cookery insert of a slow cooker generously with the butter.

Combine the mild, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine.

Divide the croissant slices evenly into four piles. Place one pile in an overlapping fashion in the bottom of the slow cooker. Pour in one third of the milk mixture. Add another layer of croissants, then another third of the liquid. Repeat one more time, finishing with a layer of croissants.

Cover, set on high, and cook for 1 hour, then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature with fantasy cherry sauce.

Recipe by: Unplugged by Lora Brody Posted to recipelu-digest by Brenda <balcorn@...> on Mar 2, 1998

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