Crock Pot Persimmon Bread Pudding

Name: Crock Pot Persimmon Bread Pudding
Ingredients: nonstick cooking spray; 8 slices cinnamon-swirl bread or 8 slices cinnabon bread, cubed; 4 fuyu persimmons, grated; 1/2 cup sugar; 4 eggs, lightly beaten; 1 cup half-and-half; 1 cup milk; 1/2 teaspoon cinnamon; 1 1/2 cups toasted pecans; 1/4 cup butter, melted; 1 pinch nutmeg; vanilla ice cream (optional) or heavy cream (optional)

12 ingredients

8 steps

Ingredients

nonstick cooking spray
8 slices cinnamon-swirl bread or 8 slices cinnabon bread, cubed
4 fuyu persimmons, grated
1/2 cup sugar
4 eggs, lightly beaten
1 cup half-and-half
1 cup milk
1/2 teaspoon cinnamon
1 1/2 cups toasted pecans
1/4 cup butter, melted
1 pinch nutmeg
vanilla ice cream (optional) or heavy cream (optional)

Directions

1

Spray the interior of the crock pot with nonstick spray.
2

Mix together bread cubes, grated persimmon, and place in the crock pot.
3

Stir together sugar, eggs, half and half, milk, and cinnamon.
4

Pour mixture over bread, making sure it covers all the bread.
5

Sprinkle the top with toasted pecans.
6

Grate a little nutmeg over the top.
7

Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
8

Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.