Slow Cooker Bananas Foster Bread Pudding

Slow Cooker Bananas Foster Bread Pudding

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 medium very ripe bananas
  • 8 large eggs
  • 3 cups milk
  • 2 cups packed dark brown sugar
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 (20 oz.) French bread loaf, cut into 1-inch cubes

Cinnamon Hard Sauce

  • 3/4 cup butter, softened
  • 1 2/3 cups confectioners’ sugar
  • 2 Tablespoons light rum or milk
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Directions

  1. Puree bananas and eggs in food processor bowl.
  2. Spray slow cooker crock with cooking spray and place in slow cooker base.
  3. Pour banana mixture into crock. Stir in milk, brown sugar, vanilla and 2 teaspoons cinnamon until well blended.
  4. Fold in bread cubes until bread is coated.
  5. Cover and cook on HIGH 2 1/2 to 3 hours or LOW 5 1/2 to 6 hours.
  6. Serve with Cinnamon Hard Sauce.
  7. To make Cinnamon Hard Sauce: Using a Stand Mixer, beat butter in small bowl until creamy. Gradually add confectioners’ sugar, rum, 1 teaspoon cinnamon and salt until smooth and well blended.

Serves: 12-14

TEST KITCHEN TIPS: Any leftover Cinnamon Hard Sauce would be great over pancakes, waffles, or French toast. If serving without Cinnamon Hard Sauce, sprinkle with a mixture of 1 Tablespoon confectioners' sugar and 1/4 teaspoon cinnamon.

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