Recipe by Heather Abraham
Ingredients
For the bread pudding…
1 loaf Cinnamon raisin bread, cubed into 1 inch pieces (yields about 6-8 cups)
2 cups Half and Half (or one cup whole milk plus one cup of cream)
4 Eggs, lightly beaten
1/4 cup Sugar
1 teaspoon vanilla
1 teaspoon cinnamon (optional)
1/8 teaspoon salt
Note: If you can only find cinnamon bread, add 1/2 cup of raisins.
For the glaze…
4 ounces Cream cheese, softened at room temperature
4 tablespoons Butter, softened at room temperature
3/4 cup Powdered sugar
1 teaspoon Vanilla
1-2 tablespoon Milk
Instructions
Spray crockpot interior with nonstick spray. Add the cubed bread.
In a separate bowl, combine remaining bread pudding ingredients, whisking to combine. Pour over the bread mixture.
Turn crockpot on high and cook for 1 1/2 - 2 hours, or until custard is fully set through out.
Meanwhile prepare the glaze. In a mixing bowl, combine all glaze ingredients except the milk. Whisk to combine. Add some of the milk until desired consistency.
Serve bread pudding warm with a drizzle of glaze. Enjoy!
Recipe by Heather Abraham
Comments