1 loaf (16 ounces) sliced white bread
1 can (21 ounces) cherry pie filling
1/2 cup butter, softened
1 cup sugar
5 large eggs, room temperature
2 cups 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Sweetened whipped cream, optional
1Place bread on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1 to 2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.
2Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
3Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.
I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious!
Prep: 20 min. + cooling Cook: 2-3/4 hours
Makes 12 servings
3/4 cup: 393 calories, 15g fat (8g saturated fat), 101mg cholesterol, 305mg sodium, 58g carbohydrate (27g sugars, 2g fiber), 8g protein.