Slow Cooker Kahlua Bread Pudding Food

SLOW COOKER KAHLUA BREAD PUDDING

Steps:

• Spray slow cooker with Pam. Remove crust from bread, then cut bread into 1-inch cubes and toss into slow cooker.
• Combine milk, Kahlua, eggs, sugar, powdered coffee and cinnamon in blender. Pour blended ingredients over bread cubes and gently stir.
• Cover and cook on high 2 to 2 1/2 hours, until a knife inserted in pudding comes out clean. Serve warm or cold with Cool Whip & toasted almonds.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

SLOW COOKER KALUA PORK

Steps:

• Stir water, Italian-style salad dressing, and soy sauce together in a slow cooker. Add the pork roast. Sprinkle green onion and garlic over the pork.
• Cook on Low for 8 to 9 hours.

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.

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.

KAHLUA CHOCOLATE BREAD PUDDING

Steps:

• In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
• Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
• In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
• Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
• In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
• Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

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.

CARIBBEAN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

SLOW COOKER BREAD PUDDING

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.

NUTELLA BREAD PUDDING (SLOW COOKER)

Steps:

• Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
• Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
• Let them cool and then mix together with the chocolate chips in the slow cooker.
• Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
• Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
• Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
• Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
• You can serve it warm with ice cream or whipped cream.

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.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375°F
• Begin by buttering 12 small ramekins and dusting with granulated sugar.
• Bread Pudding:
• Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
• Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
• Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
• Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
• Bake until nicely browned and set, about 30 minutes.
• Kahlùa Caramel Sauce:
• Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
• To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
• Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

CHOCOLATE KAHLUA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
• Melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
• Whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl.
• Stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
• Ladle half of the mixture into loaf pan, Spread remaining chocolate chips on top.
• Add the remaining mixture; Bake for about 55 minutes or until the center is set, cool, ENJOY.

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.