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Slow Cooker Eggnog Bread Pudding with Bourbon Caramel Sauce
Print Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 4 cups cubed stale bread
  • 2 cups eggnog
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 3 tablespoons bourbon

Instructions
 

  • Lightly grease the inside of the slow cooker. Place the bread cubes inside.
  • In a mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, nutmeg, and cinnamon until smooth.
  • Pour the mixture evenly over the bread cubes. Press down gently so all the bread soaks up the liquid.
  • Cover and cook on low for 3 to 4 hours, until the center is set and no longer liquid.
  • When the bread pudding is nearly done, make the sauce. In a small saucepan over medium heat, melt the butter with the brown sugar.
  • Stir in the heavy cream and bourbon. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly.
  • Spoon the warm bread pudding into bowls and drizzle with the bourbon caramel sauce before serving.

Notes

Cook on low rather than high to keep the texture soft instead of dry. The sauce thickens more as it cools, so make it right before serving for the best pour. Leftovers reheat well in the microwave with a splash of milk to restore creaminess.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Saucepan