Low Sodium Crockpot Bread Pudding

Total time3 hr 50 min

Prep time20 min

Cook time3 hr

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Ingredients

6 servings

1 lb day-old french bread or brioche, cut into 1-inch cubes (about 8 cups)
Hy-Vee Light Italian Bread
See all
3 cups whole milk
½ cup heavy cream
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, cut into small pieces
½ cup raisins (optional)

For the glaze

½ cup powdered sugar
2–3 tbsp whole milk

Instructions

1
Grease the insert of a 6-quart slow cooker with butter or nonstick spray. Spread the bread cubes in an even layer in the insert.
2
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the eggs are fully incorporated and the mixture is uniform.

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