Crock Pot Persimmon Bread Pudding

VegetarianDairy
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Ingredients

  • nonstick cooking spray ⓘ
  • 8 slices cinnamon-swirl bread or 8 slices cinnabon bread, cubed ⓘ
  • 4 fuyu persimmons, grated ⓘ
  • 1/2 cup sugar ⓘ
  • 4 eggs, lightly beaten ⓘ
  • 1 cup half-and-half ⓘ
  • 1 cup milk ⓘ
  • 1/2 teaspoon cinnamon ⓘ
  • 1 1/2 cups toasted pecans
  • 1/4 cup butter, melted

Instructions

  1. Spray the interior of the crock pot with nonstick spray.
  2. Mix together bread cubes, grated persimmon, and place in the crock pot.
  3. Stir together sugar, eggs, half and half, milk, and cinnamon.
  4. Pour mixture over bread, making sure it covers all the bread.
  5. Sprinkle the top with toasted pecans.
  6. Grate a little nutmeg over the top.
  7. Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
  8. Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.

Nutrition & Diet Analysis (per serving)

921 kcal 46% DV
Protein Fat Carbs

Macronutrients

Protein 10.2g 20% DV
Total Fat 63.9g 82% DV
Carbs 83.3g 30% DV
Fiber 10.9g 39% DV
Sugar 21.3g 43% DV

Electrolytes

Sodium 273.5mg 12% DV
Potassium 486mg 10% DV
Cholesterol 147.5mg 49% DV

Vitamins & Minerals

Vitamin A 97mcg 11% DV
Vitamin C 14.1mg 16% DV
Vitamin D 0.4mcg 2% DV
Calcium 296.3mg 23% DV
Iron 3.9mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar butter nutmeg egg cinnamon pecans vanilla ice cream milk

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