This post appears in Make Meal Magic

Prep Time: 25 minutes Cook Time: 2 hours Makes: 10 servings

On cold winter nights, nothing warms the soul more than a delicious bread pudding.

Ingredients:

6 large eggs, lightly beaten
3 cups whole milk
1/4 cup heavy cream
1 1/2 cups packed light brown sugar
1/2 cup chopped pecans
1/2 cup dried sweetened cranberries
1/4 cup cocoa powder
1 tablespoon vanilla extract
1 1/2 teaspoon cinnamon
8 ounces semisweet chocolate, grated or finely chopped
1 loaf (16 ounces) Italian bread, cubed
Whipped topping (optional)

Prep:

1. LINE your 5- to 6-quart slow cooker with a Reynolds^® Slow Cooker Liner.
2. COMBINE and whisk eggs, milk, cream, sugar, pecans, cranberries, cocoa powder, vanilla, and cinnamon in a large bowl.
3. STIR in chocolate and bread to bowl and let it sit for five minutes.

Cook:

1. POUR mixture into a lined slow cooker and cover.
2. COOK for 2 to 3 hours on high or 4 to 6 hours on low, until center temperature reaches 160°F and a toothpick inserted in center comes out clean. Remove lid for 10 minutes before serving.Serve warm with whipped topping.

Reynolds Kitchen Tip: Make your bread pudding in a slow cooker! By using a slow cooker liner, you’ll save time on cleanup. And, miniature semi-sweet chocolate morsels make a great substitute for the grated semi-sweet chocolate.

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