Prep Time: 10 minutes | Cook Time: 4 hours
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 1/4 cup dark rum
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups milk
- 6 sliced white bread, cut into cubes
In a large bowl with an electric mixer, beat together the sugar and butter until creamy. Add the eggs, and beat until incorporated. Scrape down bowl. Add in the rum, cinnamon, and nutmeg and stir until combined. Slowly stir in milk.
In a slow cooker add the bread. Pour the milk mixture over the bread and stir. Cover and cook until the bread is cooked through and the pudding is set, about 4 hours on HIGH. Serve.
Make sure to scoop up some of the caramel sauce in the bottom of the slow cooker to enjoy with your Bread Pudding.
Make sure to check on the bread pudding around the 3 hour mark to see if it is done. Doneness varies with each slow cooker.
Serve this Slow Cooker Caramel Bread Pudding with our Pear and Ginger Pitcher.