Home-Style Bread Pudding 1) In medium mixing bowl, combine eggs with milk, pumpkin pie spice, vanilla, cinnamon, salt, bread, sub. sugar, and raisins or dates.
- 2 Eggs, slightly beaten
- 2 1/4 cups milk, or 2 cups of heavy Cream
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups 1-inch bread cubes
- 1/2 cup brown sugar substitute
- 1/2 cup raisins or chopped dates
2) Pour into 1 1/2 quart baking or soufflé dish.
Place wire rack (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) in the bottom of slow cooker or Crock Pot.
3) Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours.
Serve pudding warm or cool.
Makes 4 to 6 servings.
Quickie Bread Pudding
Break up bread into large custard cup. Combine egg, cream, spice, and Splenda, pour over bread pieces. Place in refrigerator, for 1 hour at least. Microwave, for 2 minutes or until puffy, slightly over the top of dish.
- 2 slices or the equivalent of bread
- 1 Large Egg
- 3/4 cup Heavy Cream
- Pumpkin Pie Spice (to taste)
- 1/2 teaspoon Splenda
You can vary the flavor by adding a little sugar free syrups, instead, of Splenda. Hope you enjoy this!