Fig And Cranberry Bread Pudding - cooking recipe

Ingredients

1/2 cup fig jam
11 oz crusty white bread, thickly sliced
2 oz finely chopped dried cranberries
2 1/2 cups milk
2 1/2 cups heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
6 None large eggs
None None powdered sugar, to dust

Preparation

Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
Serve bread pudding dusted with powdered sugar.