Bread puddings are not just a staple of slow cooking, but a staple of mine no matter how they’re prepared. This bread pudding is loaded with fresh bananas and pecans, and topped with caramel sauce for a pudding that is like a marriage of both bananas Foster and butter pecan ice cream. In fact, it’s even better when actually topped with butter pecan ice cream.
6 cups cubed bread
3 bananas, sliced
1 cup chopped pecans
6 large eggs
1 (12-ounce) can evaporated milk
1/2 cup half-and-half
1/4 cup butter (1/2 stick), melted
1 cup light brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
Caramel sundae sauce, to serve
Spray a slow cooker with nonstick cooking spray.
Place bread, bananas, and pecans in the slow cooker and toss to combine.
Whisk together eggs, evaporated milk, half-and-half, butter, brown sugar, sugar, vanilla extract, cinnamon, and salt. Pour over top of all in slow cooker.
Set the cooker to HIGH, cover, and let cook 1 hour.
Switch the cooker to LOW and cook an additional 3 hours, or until eggs have set throughout.
Serve drizzled with caramel sundae sauce.
Sturdy (and especially stale) bread works best in bread pudding. Try French, challah, or even toasted 100% whole-wheat sandwich bread.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: