Winter bread pudding with dried pears in a slow cooker

Ingredients:

Bread pudding

• 1 loaf (about 450 g) multigrain whole grain bread, preferably stale, cut into large cubes (about 6 cups)
• 1 l (4 cups) low-fat cream
• 4 large eggs
• 3/4 cup sugar
• 2 tbsp whiskey or bourbon
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• A pinch of grated nutmeg
• 350 g dried pears mixed with dried apricots, chopped

Topping

• 1/4 cup sugar and 1/4 tsp ground cinnamon, mixed
• 1.5 cups toasted walnuts or pecans
• Whipped cream or yogurt

Preparation:

1. In a large bowl, whisk together the cream, eggs, sugar, whiskey, vanilla, salt, and nutmeg. Combine the bread cubes and dried fruit and add to the slow cooker. Pour the cream over the top and press gently to coat the bread.
   
   If the bread is not stale: Preheat oven to 200°C. Place bread cubes on a baking sheet and toast in the oven for about 10 minutes.
2. Close the slow cooker and cook at the lowest temperature until the pudding is puffed and springy, about 3 hours and 30 minutes. Remove the slow cooker bowl and let it cool on a wire rack for 20 minutes.
3. Spoon the bread pudding into large bowls or cups and sprinkle each serving with cinnamon sugar and toasted nuts. Top with whipped cream or yogurt, if desired.