CrockPot Peach Bread Pudding
Ingredients
6 Cups Day-Old Bread (Torn Into Pieces And Allowed To Dry Out)
2 Cups Canned Peaches In Juice (Diced, Drained (Juice Reserved) *See Note)
¼ Cup Unsalted Butter
3 Large Eggs
2 Cups Milk
½ Cup Brown Sugar (Packed)
¼ Cup Reserved Peach Juice
2 Tablespoons Ground Cinnamon
2 Teaspooons Pure Vanilla Extract
¼ Teaspoon Ground Nutmeg
For Serving:
¼ Cup Powdered Sugar
Directions
Spray either a 3.5 quart casserole slow cooker or a 6 quart oval slow cooker with non-stick cooking spray or butter bottom and sides. Set aside.
Add dried out bread pieces and diced peaces to the slow cooker.
Cut the butter into pats and place the pats of butter evenly over the top of the bread,
In a medium mixing bowl, whisk together the remaining ingredients (except for the powdered sugar) to create a custard.
Pour custard mixture evenly over the top of the bread and toss lightly and then press the moistened bread down into the slow cooker making sure all of the bread is absorbing the custard.
Cover and cook on LOW for 4 to 5 hours or until the center of the bread pudding is no longer runny.
Dust individual servings of bread pudding with powdered sugar before serving.
