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Slow-Cooker Louisiana Bread Pudding Recipe

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This recipe for Slow-Cooker Louisiana Bread Pudding, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 10 oz. loaf stale french bread, crumbled
(or 6 - 8 cups any type bread)
4 c. milk
2 c. sugar
8 T. butter, melted
3 eggs
2 T. vanilla
1 c. raisins
1 c. coconut
1 c. chopped pecans
1 T. cinnamon
1 T. nutmeg
1/2 c. butter
1 1/2 c. powdered sugar
2 egg yolks
1/2 c. bourbon (or to taste)

BREAD PUDDING: Combine all ingredients.; mixture should be moist but not soupy. Pour into buttered 9 x 13" or larger baking dish. Place into non-preheated oven! Bake at 350 for about 1 hour and 15 minutes, until top is golden brown.
SAUCE: Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.
THE SECRET: Spoon cooked bread pudding into slow cooker set on low. Pour whiskey sauce over all and cover. Will stay warm and "steep" for several hours until you are ready to serve.

Number Of Servings:
Number Of Servings:
10 - 16
Personal Notes:
Personal Notes:
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