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Categories:
Bread milk eggs maple syrup vanilla ground cinnamon Bread butter cranberries walnut halves caramel sauce brown sugar salt
Viewed: 60 - Published at: 9 years agoIngredients
- FOR THE BREAD PUDDING:
- 2-1/2 cups Milk
- 3 Eggs, Beaten
- 1/2 cups Maple Syrup
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Ground Cinnamon
- 5 cups Bread, Cubed
- 3 Tablespoons Butter
- 1/2 cups Dried Cranberries
- 1/2 cups Walnut Halves, Roughly Chopped
- FOR THE CARAMEL SAUCE:
- 1/4 cups Butter
- 1/2 cups Brown Sugar
- 1 pinch Salt
- 1/4 cups Evaporated Milk
Method
- To make the bread pudding, whisk milk, eggs, maple syrup, vanilla and cinnamon together in a large bowl. Add the cubed bread and allow to soak for 15 minutes.
- Grease the slow cooker well with the butter. Add the cranberries and walnuts to the bread mixture and transfer everything to the slow cooker. Cook on low for 4 hours.
- To make the caramel sauce, add the butter, brown sugar and salt to a small saucepan over medium heat. Stir continuously until bubbly and melted. Pour in the evaporated milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes until thickened. Serve warm with the hot bread pudding.
