Slow Cooker White Chocolate Bread Pudding

Slow Cooker White Chocolate Bread Pudding is a decadent dessert. So delicious, and I often call it my guilty pleasure!

1. Combine dried fruit and brandy (or bourbon or apple cider.) Microwave on High for 30 seconds. Remove and let stand to cool.
2. Finely chop the white chocolate.
3. Drain the dried fruit, reserving liquid.
4. In a 3 1/2 quart slow cooker, butter the crock generously or spray with nonstick baking spray containing flour.
5. Cover the bottom of the buttered crock with half of the bread cubes, scatter with half of the drained cherries and chopped chocolate.
6. Layer remaining bread cubes and top with the rest of the cherries and chocolate.
7. In a separate bowl, whisk eggs and sugar until smooth; then whisk in the half-and-half and vanilla until blended.
8. Pour egg mixture carefully over the bread mixture, pressing gently down on bread to cover.
9. Cover. Crock on High for 1 3/4 hours, DO NOT lift lid, until set and puffed.

Serve warm or at room temperature, plain or with whipped topping or ice cream!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn