Slow Cooker Apple Pie Bread Pudding Food

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.

SLOW COOKER APPLE PIE BREAD PUDDING

Steps:

• * Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools). To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

APPLE PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Slice the bread into ½ inch (1 cm) cubes.
• In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
• Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
• Spread the bread evenly in a 9-inch (23-cm) round baking pan.
• In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
• Spread the apples evenly on top of the bread.
• Bake for 40 minutes, until edges are brown.
• Cool, slice, then serve with vanilla ice cream and caramel sauce!
• Enjoy!

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
• Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
• Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

WALNUT AND APPLE BREAD PUDDING

Steps:

• Coat the interior of the slow cooker insert with the butter.
• In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
• In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
• Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
• Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
• Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.

APPLE BREAD CROCK POT

Steps:

• grease well 2 -1 pint straight sided wide mouth canning jars, flour inside, set aside.
• in a medium bowl combine flour, baking soda, cinnamon, and salt. mix well.
• in small bowl combine sugar, oil or butter, eggs, and applesauce (apples as well if using).
• add apple mix to flour mix and stir well, until all moist.
• add walnuts if using, stir.
• divide mixture into 2 glass prepared jars, cover with greased tin foil, grease side down.
• put jars into crock pot, add 1/2 c warm water to crock around jars.
• cover and cook 1/2 - 2hours on high or until long wooden skewer comes out clean.
• remove jars from cooker, let cool 10 minute.
• carefully remove breads from jars.
• serve warm.

SLOW-COOKER PUMPKIN PIE PUDDING

Steps:

• Mix together all ingredients except whipped cream. Pour into greased slow cooker.
• Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.
• Serve in bowls topped with whipped cream.

SLOW COOKER APPLE PIE BREAD PUDDING

Steps:

• 1. Lightly coat inside of a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside.
• 2. In large bowl, whisk together eggs, milk and sugar. Stir in pie filling; gently stir in bread cubes. Transfer mixture to the prepared cooker. Cover and cook on low setting about 3 hours or til a knife inserted near center comes out clean. Mixture will puff up.
• 3. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly. Pudding will fall as it cools. To serve, spoon warm bread pudding into dessert dishes. If desired, serve with whipped cream or ice cream. Serves 6
• 4. To make dried bread cubes, preheat oven to 300. Cut fresh bread into 1/2 inch cubes. Spread in single layer in 15 x 10 inch baking pan. Bake for 10 to 15 minutes or til cubes are dry, stirring twice. Cool. Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Essential Slow Cooker