Crock Pot Persimmon Bread Pudding Recipes

SLOW COOKER BREAD PUDDING

Steps:

• Pre-heat slow cooker to high setting.
• Place cubed bread in large mixing bowl, set aside.
• Combine remaining ingredients in medium size mixing bowl, whisk thoroughly.
• Pour liquid ingredients over bread cubes, stir until bread is completely coated.
• Transfer bread mixture into slow cooker, reduce heat to low.
• Cook for 3 hours or until knife inserted in center comes out clean.
• Serve warm with whipped cream on top.

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.

PERSIMMON PUDDING BREAD

Steps:

• 1. Combine milk, pulp, vanilla and sugar.
• 2. Sift together dry ingredients and stir into wet mixture. Fold in nuts and raisins.
• 3. Pour into a greased 9x5" loaf pan. Bake in a 350 degree oven for 1-1 1/2 hours.

CROCK POT BREAD PUDDING

Steps:

• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.

CROCK POT BREAD PUDDING

Steps:

• Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
• Place mixture in a WELL greased crock pot.
• Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
• NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
• Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
• It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

CROCK POT PERSIMMON BREAD PUDDING

Steps:

• Spray the interior of the crock pot with nonstick spray.
• Mix together bread cubes, grated persimmon, and place in the crock pot.
• Stir together sugar, eggs, half and half, milk, and cinnamon.
• Pour mixture over bread, making sure it covers all the bread.
• Sprinkle the top with toasted pecans.
• Grate a little nutmeg over the top.
• Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
• Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.

OLD-FASHIONED PERSIMMON PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

CROCK POT RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased slow cooker.
• In bowl beat eggs, milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Add to milk/eggs.
• Pour over bread.
• Cover and cook on high for 1 hour.
• Reduce heat and cook on low for 3-4 hours or until a thermometer reads 160 degrees.
• Just before serving, melt butter in 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.

CROCK POT BREAD PUDDING

Steps:

• Place bread cubes in a greased crock pot.
• In a bowl, beat eggs and milk; stir in sugar, butter and cinnamon. Pour over bread; stir. Cover and cook on HIGH for 1 hour.
• Reduce heat to LOW, cook for 3 to 4 hours or until a thermometer reads 160 degrees F. Makes about 4 to 6 good sized servings.
• For a sauce to go over the warm pudding, use prepared vanilla pudding thinned down with water or milk to the consistency of your liking like gravy.