Recipe information
Ingredients for - Butterscotch-Pecan Bread Pudding
1. 9 cups cubed day-old white bread (about 8 slices) -
3. 1/2 cup butterscotch chips -
9. Whipped cream and butterscotch ice cream topping -
How to cook deliciously - Butterscotch-Pecan Bread Pudding
1. Stage
Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.
2. Stage
Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
