Recipe - Rum-Croissant Bread Pudding

2 tablespoon Butter
2 cup Whole milk
2 cup Heavy cream
4 lg Eggs
One half cup Firmly packed brown sugar
1/3 cup Dark or light rum
1 One half teaspoon Pure vanilla extract
One half cup Pecan halves
5 lg Stale croissants cut into
thirds; horizontally
Fantasy Cherry Sauce

If you are looking for an indulgent dish to serve a crowd, you've come to
the right place. This bread pudding not only makes a gorgeous centerpiece,
it will satisfy the sweet tooth of every dessert lover you know. Leaving
the croissants out overnight uncovered will get them stale enough for this
recipe. Since different slow cookers cook at different temperatures, the
best way to judge when this is done is to use an instantread thermometer.
You'll need a large slow cooker to make this" (Lora Brody).

Grease the cookery insert of a slow cooker generously with the butter.
Combine the mild, cream, eggs, sugar, rum, vanilla and pecans in a large
bowl and stir well to combine.

Divide the croissant slices evenly into four piles. Place one pile in an
overlapping fashion in the bottom of the slow cooker. Pour in one third of
the milk mixture. Add another layer of croissants, then another third of
the liquid. Repeat one more time, finishing with a layer of croissants.
Cover, set on high, and cook for 1 hour, then reduce the heat to low and
cook until the custard is set and an instant read thermometer inserted in
the center registers 190 degrees F. Serve hot or at room temperature with
fantasy cherry sauce.

Recipe by: Unplugged by Lora Brody

Posted to recipeludigest by Brenda balcorn@earthlink.net on Mar 2, 1998