[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Slow Cooker Bread Pudding[/title][fusion_text]Week of September 28th-October 2nd
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7 – 8 cups bread cubes
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4 cups whole milk
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5 eggs
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1 Tablespoon vanilla
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1 Tablespoon cinnamon
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¾ cup sugar or maple syrup
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3 Tablespoons rum (optional)
In a large bowl, whisk the eggs, stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well. Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes. Meanwhile, coat the slow cooker insert with butter. After the bread cubes have soaked, pour the entire mixture into the slow cooker insert. Cook on low for 4-8 hours.
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