Slow Cooker Recipe - Bread Pudding with Rum Sauce and Cream Topping

An old favourite that has been adapted for the slow cooker.

Instructions

Brush 2-tbsp of the melted margarine on the bottom and up the sides of the slow cooker

Layer bread cubes and raisins in the slow cooker

In a large bowl, beat together the eggs and sugar until thickened

Add vanilla, nutmeg, cinnamon, milk and remaining 1/4-cup margarine; beat another 1 minute longer to combine

Pour mixture evenly over the bread, pressing down the bread to saturate

Cover and cook on high for 3 to 4 hours, or for 6 to 7 hours on low, until golden brown

Allow pudding to cool slightly before serving

Rum Sauce

In a saucepan over medium-high heat, mix together the sugar, flour and salt

Stir in water and vanilla

Bring mixture to a boil; reduce heat to a simmer, stirring constantly until mixture thickens

Stir in rum

Cream Topping

In a bowl, combine whipping cream, icing sugar, sour cream and vanilla

Beat until soft peaks forms (don’t overbeat)

Cover tightly and refrigerate until ready to serve

To Serve

Pour rum sauce into bottom of serving dish

Spoon warm bread pudding over top

Dollop with cream topping