Savory Bread Pudding Slow Cooker Food

IRISH BREAD PUDDING - SAVOURY BREAD PUDDING

Steps:

• In a skillet, heat oil over medium-high.
• Add butter, heating until butter is slightly foaming
• Add onion slices, stirring to coat with oil, then spread in an even layer.
• Reduce heat to medium, and cook onions for 10 minutes, stirring occasionally, until brown and caramelized.
• Reduce heat to low and allow to sit while you assemble the pudding
• Preheat oven to 350° Butter an 8" casserole dish
• Put bread cubes in an even layer on a baking sheet and put into the oven for 15 minutes to toast, while you continue with the recipe.
• In a medium bowl, combine eggs, beer, cream, cayenne and mustard
• Remove onions from heat. In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.
• Pour beer mixture over the bread mixture. With a spoon, make sure all the bread is combined with the liquid
• Bake 45 minutes, or until a knife inserted into the center comes out clean, and the top is golden and crisp
• Spread remaining 1 cup cheese over the top. Bake 5 minutes more, until cheese is just melted.
• Remove from oven and allow to cool 10 minutes before serving. Garnish with parsley.

SAVORY BREAD PUDDING (SLOW COOKER)

Steps:

• In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
• In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
• Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
• Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
• Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.

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.

SAVORY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
• In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
• Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
• Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
• In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
• Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SIMPLE AND RUSTIC SAVORY BREAD PUDDING

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.

SWEET AND SAVORY CROCK POT BREAKFAST BREAD PUDDING

Steps:

• In a large bowl, whisk your eggs
• Whisk in your vanilla, milk, half and half and cinnamon
• Put your bread cubes in the bottom of your casserole crock or 6 quart crock
• Sprinkle your ground sausage evenly over the top
• Pour your egg mixture evenly over everything
• Refrigerate overnight or for 6-8 hours
• After refrigeration, in a small bowl, beat together your softened butter, brown sugar, pecans and maple syrup
• Place spoonfuls of the topping mixture evenly across the top of your bread pudding.
• Cover and cook on high for 90 minutes to 2 hours, turning your insert halfway through if your slow cooker doesn't cook evenly

SLOW COOKER BREAD PUDDING RECIPE

Steps:

• In a bowl, beat together the brown sugar, eggs, and butter.
• Whisk in the cinnamon and nutmeg until well combined.
• Lastly, whisk in the milk.
• In a greased slow cooker, add the cubed sliced bread and raisins.
• Pour in the milk mixture, stir slightly to help ensure that the bread is well coated.
• Cook on low for 3-4 hours or until cooked.
• Serve & Enjoy.

SAVORY CHEESE BREAD PUDDINGS

Steps:

• PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk. WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer). BAKE for 15 to 20 minutes or until tops are lightly browned.

SLOW COOKER SAVORY WAFFLE BREAD PUDDING

Steps:

• Line a 3 1/2 to 4 quart slow cooker with a disposable slow cooker liner.
• Add the sausage, red pepper and onion to a medium size skillet.
• Cook on medium high until meat is browned.
• Drain off fat.
• Spread on third of the sausage mixture in the prepared cooker; top with three of the halved waffles.
• Repeat layers two more time.
• In a medium bowl combine the eggs and half and half.
• Pour egg mixture over layered waffles.
• Press down lightly with the back of a spoon or your hand to moisten the top layer of the waffles.
• Cover and cook on low setting 3 1/2 to 4 hours or until a knife inserted into the center comes out clean.