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Irish Cream Bread Pudding In Slow Cooker With 3 Ingredient. My uncle assures me that it is the best dessert I have ever prepared. It has just 3 ingredients to prepare this creamy delight.
Ingredients
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2 (12-13 oz) cans refrigerated cinnamon rolls with icing, rolled into 1-inch cubes
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1 cup Irish cream liqueur (such as Baileys)
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1 cup heavy cream
Irish Cream Bread Pudding: Instructions
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To help prevent sticking, sprinkle a nonstick cooking spray or rub on some butter on the insides of a 4- to 6-quart slow cooker.
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Unscrew the cans of refrigerated cinnamon roll. Store the icing packets for later. Slice each cinnamon roll into pieces about 1 inch. Put all the cubed cinnamon rolls into the slow cooker that has been prepared and arrange them in a layer.
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In a large measuring cup or medium bowl, combine the Irish cream liqueur and the heavy cream and mix thoroughly. This is your plain custard-base.
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Pour the mixture of Irish cream and heavy cream over the cubed cinnamon rolls in the slow cooker, being careful not to disturb the cubes at the bottom. Push down the top cubes with a spatula or the back of a spoon until the entire mixture is poured. The cubes should be moistened, not fully submerged.
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Load the lid of the slow cooker. Bake at LOW, between 2 1/2 and 3 1/2 hours, or until the bread pudding is puffed, the sides are golden brown and a little crisp, and the center is firm and custardy. Lifting the lid will reveal steam and melted cubes.
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Switch off the slow cooker and allow the bread pudding to be covered and set for approximately 5-10 minutes. Knead or stir the icing packets that were reserved from the cinnamon rolls during this period until smooth.
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Sprinkle the softened icing over the hot bread pudding directly in the slow cooker. The heat will help it melt as a glossy glaze on the surface.
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Pour the bread pudding into warm bowls, making sure each portion has some of the golden edges and tender center. Serve immediately and enjoy.
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