Slow Cooker Cinnamon Raisin Bread Pudding Food

SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING

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.

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.

RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For 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 with warm bread pudding.

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 CINNAMON BREAD PUDDING - CROCK POT

Steps:

• Spray inside of 5 quart crockpot with vegetable spray.
• Place bread cubes in the crockpot.
• Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
• Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.

SLOW COOKER CINNAMON RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine eggs, sugar, cinnamon, nutmeg, and vanilla' whisk well to combine. Add milk, heavy cream, and butter; whisk again to combine. Add raisins and pecans and stir. Add bread pieces, and carefully fold to coat bread. Once coated, cover bowl with plastic wrap, and place into fridge for 30 minutes to 1 hour.
• In a large slow cooker, place a rack in the bottom (I like to use 1-2 mason jar tops - without pop in lid, these work great as a 'rack'). Add 1 cup of water to the slow cooker. Using an oven proof souffle dish or glass baking dish (must fit in the slow cooker), grease liberally with nonstick spray or butter. Add bread mixture to bowl, cover tightly with foil, then top with slow cooker lid, and cook on high for 3-4 hours.
• Remove lid, and carefully remove foil from the top. Allow to cook for 20 minutes. Serve and garnish with additional raisins, pecans, and whipped cream if desired.

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.