Wonderful Whiskey Bread Pudding with Pears
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Preparation time: |
10 minutes |
| Slow Cooker Size |
3.5L+ |
| Serves: |
4 |
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Cooking time: |
3 hours on LOW. |
If you have half a loaf of stale bread you’d like to get rid of, but
don’t want to feed it to the pigeons, then try this delicious dried
fruit and bread pudding recipe. If you don’t have dried pears and
apricots, you can substitute dried figs, raisins, or dates.
Ingredients:
- ½ loaf (225g, 7oz) bread, preferably stale, cut into cubes
(3 cups)
- 2 cups light cream
- 2 large eggs
- ½ cup sugar
- 1 tablespoon whiskey or bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- Pinch of nutmeg
- 170g (6oz) dried pears or a combination of pears and
apricots, chopped
Steps:
- If your bread isn’t stale, spread the cubes on a baking sheet
and bake for about 10 minutes at 200C (400F).
- Place bread cubes and dried fruit into slow cooker.
- Whisk together light cream, eggs, sugar, whiskey (or bourbon),
vanilla, nutmeg, and salt in a bowl. Pour over the bread and fruit
in the slow cooker.
- Cover and cook on Low setting for about 3 hours, or until
pudding is just set. Cool for 20 minutes.
- In the meantime, toast walnuts or pecans in a skillet over
medium heat for about 5 minutes, or until aromatic.
- Spoon pudding into serving dishes and sprinkle each with
cinnamon sugar, toasted walnuts or pecans, and top with whipped
cream.
Thanks for visiting www.slowcookerrecipes.org.uk
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