RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
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 RASPBERRY BREAD PUDDING
This recipe is from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites).
Provided by quotFoodThe Way To
Categories Dessert
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- SlowCooker: Medium round.
- Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
- Coat the slow cooker with butter-flavor nonstick cooking spray.
- Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
- Repeat the layers, ending with the berries on top.
- In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
- Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
- Remove the lid and cook on HIGH for another 15 minutes.
- Cover, turn off the cooker, and let the pudding stand to cool slightly.
- Serve warm or at room temperature, with whipped cream, if desired.
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
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 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
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