Dessert often gets neglected at tailgating functions, but whip up a batch of this homemade slow cooker bread pudding and your tailgating buds will be begging you for more. This recipe is an easy, low-maintenance treat that can be quickly prepped prior to the big game. Simply combine all of the ingredients, cook it slow and low for a few hours and the tantalizing scent of cinnamon will tell you when it’s ready.
Slow Cooker Bread Pudding
- 8 cups cinnamon bread, crusts removed and cubed
- 4 eggs
- 2 cups milk
- One-fourth cup sugar
- One-fourth cup butter, melted
- One-fourth teaspoon ground nutmeg
- One-fourth teaspoon ground cinnamon
- 1 teaspoon vanilla
- Half to 1 cup raisins or craisins
Place cubed bread into a three-quart or larger greased slow cooker. In a bowl, whisk the eggs, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in the raisins or craisins. Pour the mixture over the bread and stir gently. Cover it with a lid and cook on low for three hours or until a knife inserted near the center comes out clean. Each serving can be topped with caramel sauce and/or whipped topping, if desired.
A Minnesota native that was born and raised Up North, Minneapolis is where Christina Kalinowski currently calls home. Christina appreciates irony, loves bacon, enjoys a hearty libation (drink responsibly, folks), and is an avid proponent of the Swanson Pyramid of Greatness. Her work can be found at Examiner.com.