Slow Cooker White Chocolate Bread Pudding

Method

Step by step

1. 01

   Combine dried fruit and brandy (or bourbon or apple cider.) Microwave on High for 30 seconds. Remove and let stand to cool.

2. 02

   Finely chop the white chocolate.

3. 03

   Drain the dried fruit, reserving liquid.

4. 04

   In a 3 1/2 quart slow cooker, butter the crock generously or spray with nonstick baking spray containing flour.

5. 05

   Cover the bottom of the buttered crock with half of the bread cubes, scatter with half of the drained cherries and chopped chocolate.

6. 06

   Layer remaining bread cubes and top with the rest of the cherries and chocolate.

7. 07

   In a separate bowl, whisk eggs and sugar until smooth; then whisk in the half-and-half and vanilla until blended.

8. 08

   Pour egg mixture carefully over the bread mixture, pressing gently down on bread to cover.

9. 09

   Cover. Crock on High for 1 3/4 hours, DO NOT lift lid, until set and puffed.

Originally published on getcrocked.com.