Slow-Cooker Croissant Pudding with Butter Bourbon Sauce

Ingredients

Croissant Pudding

8
cups 1-inch cubes croissants (about 12 regular size)
1 1/2
cups milk
3
eggs
3/4
cup sugar
1/4
cup butter, melted
1
teaspoon ground cinnamon
1 1/2
teaspoons vanilla
1
cup coarsely chopped toasted pecans

Butter Bourbon Sauce

1
cup caramel topping
1
tablespoon butter
2
tablespoons bourbon
Sweetened whipped cream, if desired

Steps

  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place croissant cubes in slow cooker.
  • 2
    In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon and vanilla with whisk; stir in pecans, and pour over croissants. Toss to evenly coat.
  • 3
    Cover; cook on Low heat setting 1 hour 15 minutes. Carefully remove slow cooker ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 15 minutes or until knife inserted near center comes out clean. Let stand covered 10 minutes.
  • 4
    Meanwhile, in small microwavable bowl, mix caramel topping, butter and bourbon. Microwave uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until warm. Serve pudding warm with sauce and whipped cream.

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