Moist Bread Pudding Crock Pot 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.

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.

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.

INSTANT POT BREAD PUDDING

Steps:

• In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
• Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
• Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.