Bread pudding is what bread crusts want to be when they get old (like, a
day old). It's such a delicious classic and makes a brilliant canvas for experimenting with a few ingredients to add your own twist. At it's most simple, it's a frugal combination of bread, eggs, milk and sugar. Baking in a slow cooker caramelizes the sugar beautifully and the end result is so much greater than it's simple, store-cupboard parts.
This variation with maple syrup for sweetness is definitely something to try with the kids – who seem to universally love the stuff, and a few spoonfuls of rum might go down pretty well with the adults, too! This delicious recipe can be served as a simple after-dinner treat or a decadent restaurant-quality dessert.
Ingredients:7-8 cups bread, cut into 1" cubes (or torn)
butter
3 eggs
4 cups whole milk
1 cup grade B maple syrup, plus extra for drizzle
1/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
3 tablespoons rum (optional)
toasted pecans, chopped (optional)
Directions:1. Coat the inside of the slow cooker with butter, then add the cut bread.
2. Whisk together eggs, milk, syrup, sugar, vanilla extract, cinnamon and rum. Pour over the bread, making sure every piece is well saturated, and let sit for 10 minutes.
3. Cook on Low for 4 hours
4. Serve with vanilla ice cream and toasted pecans or fried banana. Drizzle with more maple syrup.
We have a lot of love for bread pudding, so we really hope you love these recipes. You'll never throw away slightly stale bread again!
