Slow-Cooker Cuatro Leches Bread Pudding

by Sunny Anderson 12:15 PM, May 5, 2017

Rachael Ray Show

Airing July 21, 2017

Let your slow cooker do the work for this decadent dessert


For the custard:
9 egg yolks
1/2 cup sugar
1 tablespoon almond extract
1 14-ounce can sweetened condensed milk
1 cup heavy cream
2 cups coconut milk
1 12-ounce can evaporated milk
Flaky sea salt (I use Maldon)
For the slow cooker:
Cooking spray
1 loaf cinnamon-raisin challah bread (stale is best), cut into 2-inch cubes
4 large croissants (stale are best), cut into 2-inch pieces
To garnish:
Whipped cream
1 cup almond slivers, toasted
1 cup shredded, sweetened coconut, toasted


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 10 to 12
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