Butterscotch Pecan Bread Pudding
9 cups cubed day-old white bread
1/2 cup chopped pecans
1/2 cup butterscotch chips
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon Vanilla Extract
Whipped cream and butterscotch ice cream topping
Place bread, pecans and butterscotch chips in a greased 4-qt. slow
cooker. In a large bowl, whisk eggs, cream, brown sugar, melted
butter and vanilla until blended. Pour over bread mixture; stir
gently to combine.
Cook, covered, on low 3-4 hours or until a knife inserted in center
comes out clean. Serve warm with whipped cream and butterscotch
topping. Yield: 8 servings.