This Dulce de Leche Bread Pudding, made in the slow cooker, was part of The Great Cream Challenge 2014. In this challenge I went against two other food bloggers from across Canada, and their recipes. The one with the most votes won the challenge.
While I didn’t win the challenge, I am sure grateful for all the votes and support I received for this recipe. It was a fun challenge to compete in!
This recipe has an Eggnog Sauce that is more seasonal. You could do a vanilla sauce or spiced rum sauce if you want to make this dish any time Eggnog is not available. Or, as my mom used to do, you could make your own Eggnog! Before making this recipe test your casserole/baking dish to ensure it fits inside your slow cooker. I have an oval slow cooker so the baking dish I chose worked well.
My husband devoured this pudding and hopefully you will to. Here’s how we did it.
- 1 can Dulce de Leche sweetened condensed milk
- 1½ cups 35% cream
- 2 eggs, slightly beaten
- 1 tsp vanilla
- ¼ tsp nutmeg, grated
- ½ tsp cinnamon
- 4 cups 1-inch bread cubes, day old French bread
- ½ cup raisins, seedless
- Aluminum Foil
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 cup eggnog
- ½ tsp vanilla
- ¼ tsp nutmeg
- Lightly butter a 1.5 quart (1.4 L) baking dish, and set aside. Then, place a small metal rack or trivet in bottom of slow cooker. Add ½ - ¾ cup water.
- In a large bowl mix together sweetened condensed milk, cream, eggs, vanilla, nutmeg and cinnamon until combined. Add bread cubes and raisins, and stir. Let it sit for 5-10 minutes.
- Spoon into baking dish and cover with tin foil, then place it on rack in slow cooker.
- Then, put lid on slow cooker and cook on high for 3 hours. Remove and let stand 10 - 15 minutes before serving. Serve with warmed Eggnog Sauce.