Butterscotch-Pecan Bread Pudding Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 9 cups cubed day-old white bread (about 8 slices)
- 1/2 cup chopped pecans
- 1/2 cup butterscotch chips
- 4 large eggs
- 2 cups half-and-half cream
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- Whipped cream and butterscotch ice cream topping
Instructions
- Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.
- Cook, covered, on low 3-4 hours or until a knife inserted in center comes out clean. Serve warm with whipped cream and butterscotch topping.
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