Raisin Bread Pudding Vanilla Sauce Slow Cooker Food

SLOW COOKER BREAD PUDDING

Steps:

• Pre-heat slow cooker to high setting.
• Place cubed bread in large mixing bowl, set aside.
• Combine remaining ingredients in medium size mixing bowl, whisk thoroughly.
• Pour liquid ingredients over bread cubes, stir until bread is completely coated.
• Transfer bread mixture into slow cooker, reduce heat to low.
• Cook for 3 hours or until knife inserted in center comes out clean.
• Serve warm with whipped cream on top.

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.

RAISIN BREAD PUDDING& VANILLA SAUCE-- SLOW COOKER

Steps:

• 1. Put bread cubes into greased slow cooker. If making in the oven a greased glass covered casserole dish.
• 2. In a large bowl, beat eggs and milk, stir in sugar, butter, raisins and cinnamon.
• 3. Pour over bread, stir. Cover and cook on high for 1 hour. Reduce heat to low and cook for 3-4 hours. If baking in the oven, bake at 350 degrees for 35-45 minutes. Watch if making for the first time, all slow cookers/crock pots are not created equally....so your cooker may need less time or more time...
• 4. Just before serving prepare the vanilla sauce; Melt butter in a small saucepan, stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over warm pudding.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

CROCK POT RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased slow cooker.
• In bowl beat eggs, milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Add to milk/eggs.
• Pour over bread.
• Cover and cook on high for 1 hour.
• Reduce heat and cook on low for 3-4 hours or until a thermometer reads 160 degrees.
• Just before serving, melt butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar and vanilla.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Serve with warm bread pudding.

APPLE-RAISIN BREAD PUDDING WITH CREAM SODA SAUCE

Steps:

• In a blender, grind instant oatmeal into a fine powder. Set aside.
• In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
• Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.
• To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.

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 CINNAMON ROLL PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.

CROCK POT BREAD PUDDING IN CARAMEL SAUCE

Steps:

• In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
• In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
• Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.

SLOW COOKER BREAD PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt slow cooker.
• In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
• Stir in raisins.
• Pour over cinnamon rolls; stir gently.
• Cover and cook on low for 3 hours or until a knife comes out clean.

BRANDY BREAD PUDDING

Steps:

• Cover raisins with brandy or water.
• Set aside.
• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
• Toss bread with remaining sugar mixture.
• Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
• Drain raisins, place 1/2 raisins over bread crumbs.
• Repeat layers.
• Combine egg, salt, and vanilla in a bowl.
• Beat for 1 minute.
• Add milk slowly.
• Pour over mix in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

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.

SLOW-COOKED BREAD PUDDING

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
• Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
• Sauce Directions:.
• Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.