Crockpot Bread Pudding

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