Bread Pudding with Peaches & Pecans
Time on High: 2 hours Time on Low: 30 minutes uncovered This is an excellent bread pudding, perfect for parties or entertaining. I love it served warm with ice cream or whip cream. This recipe is perfect for those who do not like raisins. Super simple and super delicious!
1 Loaf of day old french bread (Cubed)
4 Tablespoons cubed butter
1 1/2 Cups each of heavy cream & milk
1 1/2 Cups of sugar
2 Teaspoon vanilla extract
1 Can of peaches (chopped)
1/2 Cup of pecans
1 1/2 Teaspoons each nutmeg and cinnamon
Spray your Crock-Pot® slow cooker with a non-stick spray
Place cubed bread, peaches, nuts and butter into the stoneware.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)
My sauce is super easy, it just sweetened condensed milk (1 can) and peach schnapps (1/4 Cup) cook for about 5 minutes in a small sauce pan.