Bread Pudding with Peaches & Pecans
1 Loaf of day old french bread (Cubed)
4 Tablespoons cubed butter
1 1/2 Cups each of heavy cream & milk
1 1/2 Cups of sugar
2 Teaspoon vanilla extract
1 Can of peaches (chopped)
1/2 Cup of pecans
1 1/2 Teaspoons each nutmeg and cinnamon
Spray your Crock-Pot® slow cooker with a non-stick spray
Place cubed bread, peaches, nuts and butter into the stoneware.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)