Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large eggs, beaten
- ½ cup sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup milk
- 1 cup whipping cream
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- 1 (1 lb) cinnamon-raisin bread loaf, cut into 1-inch pieces
- ½ cup chopped pecans, toasted
- whipped cream (optional)
Directions
Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla and butter.
Add bread cubes and pecans, stirring gently just until bread is moistened.
Cover and chill 1 hour.
Pour bread mixture into lightly greased 2½ qt soufflé dish; cover with aluminum foil.
Pour 1 cup water into a 6-qt slow cooker; place a wire rack to fit cooker on bottom.
Place souffle dish on rack.
Cover and cook on high 3 hours or until a sharp knife comes out clean.
Cool slightly before serving.
Serve warm with whipped cream, if desired.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Bread pudding Recipes
Category:Raisin bread Recipes
Category:Egg Recipes
Category:Milk and cream Recipes
Category:Pecan Recipes