INGREDIENTS

INSTRUCTIONS

1998    
If you are looking for an indulgent dish to serve a crowd, you've  come
to the right place. This bread pudding not only makes a gorgeous
centerpiece, it will satisfy the sweet tooth of every dessert lover
you know. Leaving the croissants out overnight uncovered will get  them
stale enough for this recipe. Since different slow cookers cook  at
different temperatures, the best way to judge when this is done is  to
use an instant-read thermometer. You'll need a large slow cooker  to
make this" (Lora Brody).  Grease the cookery insert of a slow cooker
generously with the butter.  Combine the mild, cream, eggs, sugar, rum,
vanilla and pecans in a  large bowl and stir well to combine.  Divide
the croissant slices evenly into four piles. Place one pile in  an
overlapping fashion in the bottom of the slow cooker. Pour in one
third of the milk mixture. Add another layer of croissants, then
another third of the liquid. Repeat one more time, finishing with a
layer of croissants. Cover, set on high, and cook for 1 hour, then
reduce the heat to low and cook until the custard is set and an
instant read thermometer inserted in the center registers 190 degrees
F. Serve hot or at room temperature with fantasy cherry sauce.  Recipe
by: Unplugged by Lora Brody  Posted to recipelu-digest by Brenda
<balcorn@earthlink.net> on Mar 2,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 97.6mg
Sodium: 53.2mg
Potassium: 126.3mg
Carbohydrates: 12.3g
Fiber: <1g
Sugar: 11.2g
Protein: 4.3g