Eggnog French Toast Bread Pudding

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 4 hrs to 24 hrs
  • Slow Cook: 3 hrs (low)

Eggnog French Toast Bread Pudding

Directions

  1. Preheat oven to 300 degrees F. Spread bread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice. Cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 10 hours.)
  2. Line a 3 1/2- or 4-quart oval slow cooker with a disposable slow cooker liner; coat liner with cooking spray. Place bread cubes in prepared cooker.
  3. In a large bowl whisk together the next six ingredients (through salt); pour over bread cubes. Use a large spoon to press bread down slightly to moisten. Cover and chill 4 to 24 hours.
  4. Cover and cook on low about 3 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 30 minutes. Serve with maple syrup.
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Nutrition Facts (Eggnog French Toast Bread Pudding)

  • Per serving:
  • 296 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 141 mg chol. ,
  • 336 mg sodium ,
  • 47 g carb. ,
  • 2 g fiber ,
  • 29 g sugar ,
  • 11 g pro.
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