Slow-Cooker Croissant Pudding with Butter Bourbon Sauce

Ingredients

Croissant Pudding

8

cups 1-inch cubes croissants (about 12 regular size)

1 1/2

cups milk

3

eggs

3/4

cup sugar

1/4

cup butter, melted

1

teaspoon ground cinnamon

1 1/2

teaspoons vanilla

1

cup coarsely chopped toasted pecans

Butter Bourbon Sauce

1

cup caramel topping

1

tablespoon butter

2

tablespoons bourbon

Sweetened whipped cream, if desired

Steps

• 1

  Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place croissant cubes in slow cooker.
• 2

  In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon and vanilla with whisk; stir in pecans, and pour over croissants. Toss to evenly coat.
• 3

  Cover; cook on Low heat setting 1 hour 15 minutes. Carefully remove slow cooker ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 15 minutes or until knife inserted near center comes out clean. Let stand covered 10 minutes.
• 4

  Meanwhile, in small microwavable bowl, mix caramel topping, butter and bourbon. Microwave uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until warm. Serve pudding warm with sauce and whipped cream.