Crockpot Rum-Croissant Bread Pudding with Fantasy Cherry Sauce

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Crockpot Rum-Croissant Bread Pudding with Fantasy

Cherry Sauce

 

2 tablespoons unsalted butter, room temperature

2 cups whole milk

2 cups whipping cream

4 extra-large eggs

1/2 cup packed dark brown sugar

1/3 cup rum

1 1/2 teaspoons pure vanilla extract

1/2 cup pecan halves

5 large plain stale croissants, cut lengthwise into

thirds

Fantasy cherry sauce (see recipe)

 

Use softened butter to generously coat inside of slow

cooker stoneware.

 

In large bowl, combine milk, cream, eggs, dark brown

sugar, rum, vanilla and pecans. Stir well to mix.

 

Divide croissant pieces into four portions. Overlap

one portion in bottom of stoneware. Pour in a third of

milk mixture. Add another overlapping layer of

croissant pieces, then pour in half of remaining milk

mixture. Make a third layer of croissants, then pour

in remaining milk mixture. Layer last part of

croissants on top.

 

Cover slow cooker and cook on high 1 hour, then reduce

heat to low and cook until custard is set and an

instant-read thermometer inserted into center of

pudding registers 190 degrees, about 3 hours. Serve

hot or at room temperature with fantasy cherry sauce.

Makes 6 to 8 servings.

 

Fantasy cherry sauce

 

2 cups packed dried pitted Bing or other sweet

cherries

3 cups orange juice

1/3 cup kirsch (black cherry liqueur)

 

Place cherries, orange juice and kirsch in large

saucepan. Bring to boil over medium-high heat and

simmer, uncovered, 10 minutes. Let sauce cool in

pan. Serve hot, warm or at room temperature. Store in

tightly covered container in the refrigerator for up

to six months. Makes 2 cups.

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