SLOW-COOKED BREAD PUDDING
This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! -Maiah Albi, Carlsbad, California
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293 calories, Fat 6g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 10g protein.
BREAD PUDDING IN THE SLOW COOKER
I was looking for a slow cooker recipe for bread pudding. I couldn't find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.
Provided by Andie
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 57.9 g, Cholesterol 150.8 mg, Fat 14.3 g, Fiber 2.2 g, Protein 11.4 g, SaturatedFat 7.3 g, Sodium 455.4 mg, Sugar 30.8 g
SLOW-COOKER BREAD PUDDING
Leftover French bread, coated with a rich, cinnamon and nutmeg-scented custard, becomes a no-fuss dessert that will satisfy all your comfort food cravings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g
SLOW COOKER BREAD PUDDING
Modified version from Betty Crocker's Slow Cooker cook book. This was great and so much easier than in the oven.
Provided by Narshmellow
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Spray inside of slow cooker with cooking spray.
- Place ½ the bread cubes in cooker.
- Sprinkle on raisins then cover with remaining bread cubes.
- Mix remaining ingredients; pour over bread.
- Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 267.1, Fat 7, SaturatedFat 3.2, Cholesterol 119.2, Sodium 290.9, Carbohydrate 42.9, Fiber 1.1, Sugar 27.4, Protein 8.8
SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
- Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.
- Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.
- Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
SLOW COOKER PECAN PIE BREAD PUDDING
Two holiday favorites rolled into one warm, gooey dessert.
Provided by Stacy
Categories Bread Pudding
Time 3h30m
Yield 16
Number Of Ingredients 11
Steps:
- Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
- Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
- Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
- Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 46.1 g, Cholesterol 70.4 mg, Fat 14.9 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 248.6 mg, Sugar 29.3 g
SAVORY BREAD PUDDING (SLOW COOKER)
A great way to use up stale bread. This works best in a large, minimum 6 quart, slow cooker. It makes a delicious supper or brunch dish. Serve it with a simple green salad.
Provided by queenbeatrice
Categories Savory
Time 6h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
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.
SLOW COOKER BREAD
Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour
Provided by Barney Desmazery
Categories Side dish, Snack
Time 2h55m
Yield 1 loaf
Number Of Ingredients 3
Steps:
- Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough - add a splash more water if necessary.
- Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
- Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.
- Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn't ready, return to the slow cooker for 15 mins and test again - it could take up to 2 hrs 30 mins.
- The bread won't get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.
Nutrition Facts : Calories 179 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING
Serve your family with warm cinnamon-raisin bread pudding drizzled with maple syrup - perfect dessert for a bunch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
- Place bread cubes in cooker. Sprinkle with raisins.
- Mix remaining ingredients; pour over bread cubes and raisins.
- Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 355, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
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