Slow Cooker Eggnog Bread Pudding

• Produce

  • 1 cup Golden raisins

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 6 tbsp Butter

• Beer, Wine & Liquor

  • 3/4 cup Egg nog
  • 2 cups Eggnog, prepared

• Other

  • 10 cups Cubed (stale french bread

Found on fivehearthome.com

Description

Directions

• Generously grease a large (6- to 7-quart) slow cooker with softened butter (or spray with nonstick cooking spray).
• In a large bowl, whisk the eggs and blend in the eggnog and brown sugar until well combined. Whisk continuously while streaming in the melted butter, then mix in the vanilla, cinnamon, and nutmeg. Add the bread cubes to the bowl and use a large spoon to stir until all of the bread is soaked with the eggnog mixture. Gently mix in the raisins, if using.
• Transfer the mixture to the prepared slow cooker and smooth the top into an even layer. Cover and cook on LOW for 2 to 3 hours, until just set and a knife inserted in the center comes out clean.
• Just before the bread pudding is done, prepare the Eggnog Syrup. In a small saucepan set over medium-high heat, combine the eggnog and the maple syrup. Bring to a simmer, watching closely stirring occasionally, and adjusting the heat as necessary. Simmer for 5 to 7 minutes until the mixture is reduced and thickened. Remove from the heat and stir in the butter until melted. Allow the syrup to slightly cool and serve it warm over scoops of bread pudding.