- 1 loaf day old bread ( I used brioche)
- 7 eggs
- 2 cups eggnog
- 1 cup milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- Additional eggnog for serving
Tear bread into 1 inch pieces. In a large bowl whisk eggs, eggnog, milk, sugar, vanilla and spices together. Fold in bread pieces until coated.
Pour into your slow cooker. I used a 5 quart one.
Place slow cooker on high for 3 to 4 hours or low for 6 to 8 hours. The bread pudding is done when the center has set and no longer jiggles.
Serve hot with cold eggnog poured over the top. Optional add a few dashes of cinnamon or nutmeg on top of your dished pudding.
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