Crock Pot Bread Pudding Food

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

SLOW-COOKER BREAD PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

CROCK POT BREAD PUDDING

Steps:

• Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
• Place mixture in a WELL greased crock pot.
• Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
• NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
• Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
• It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

SLOW COOKER BREAD

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

CROCK POT BREAD PUDDING

Steps:

• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.

SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING

Steps:

• Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
• In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
• Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
• Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

CAJUN CROCK POT BREAD PUDDING

Steps:

• 1. Spray 4-quart Crock Pot. In a large bowl, thoroughly whisk together eggs, brown sugar, nutmeg, and cinnamon.
• 2. Add heavy cream, milk, vanilla, and melted butter. Add in cubes of bread until they are mostly coated.
• 3. Carefully fold in raisins, butterscotch chips, and pecans. Pour into Crock Pot. Cover and cook on low in Crock Pot for 2 hours, until center is firm.
• 4. Pour into a 13x9 inch baking dish and pack down a bit with wooden spoon. Pour on glaze (optional). Serve and enjoy!
• 5. For glaze: Mix together cream, sugar, and butter in a small pot and cook over medium heat until melted. Do not boil. Remove from heat and add rum or whiskey. Pour over bread pudding.

SLOW COOKER APPLE CINNAMON BREAD PUDDING

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.