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
CROCKPOT BREAD PUDDING
This Crockpot Bread Pudding with Caramel Sauce is sure to be a favorite in your family and a delicious comfort food dessert.
Provided by Candi Elm
Categories Dessert
Time 4h20m
Number Of Ingredients 18
Steps:
- Turn the crockpot on high for 20 minutes before you start this recipe. When the slow cooker is really hot, place 1 1/2 Tablespoons of butter in the bottom of the crockpot.
- Cut the bread in one-inch cubes - you'll have 4 - 5 cups of bread cubes - set aside.
- Wash and peel the apples, and slice in about 1/4 inch thick slices.
- Place the apple slices in a large bowl, and sprinkle with the granulated sugar, and stir.
- Add the Apple pie filling, and cinnamon, and stir well. Add the condensed milk, heavy cream, Maple syrup, salt, and brown sugar, and stir well to completely blend all ingredients together.
- In a small bowl, break the eggs, and beat with a fork or whisk until a light lemon color, and fluffy. Add the eggs to the Apple mixture, and stir well.
- Check on butter in the slow cooker, it should be melted and sizzling. Add the cubed bread to the slow cooker, and stir/toss the bread cubes in the butter to coat.
- Spread the bread cubes out in the bottom of the slow cooker, and allow them to sit in the bottom of the cooker for 10 minutes, or until they're a little crunchy. Pour the apple mixture over the bread in the slow cooker, and spread out evenly over the bread. Slice the remaining butter in thin slices, and dot the top of the bread pudding with the slices. Sprinkle a little sugar on top of the butter, and place the lid on the crockpot.
- Leave the slow cooker on high for about 45 minutes, then turn it on the low setting, and let the bread pudding cook for about 2 hours. Check the bread pudding, and if all the apple pie filling has been absorbed, turn the pudding in the cooker, with a huge spoon, placing the top on the bottom of the slow cooker.
- This will allow the bread to become crunchy, and make sure all the Apple mixture is well cooked. Leave the bread pudding for another hour, and then check again to make sure the bread pudding is browned, and a knife inserted in the center comes out clean - if it does not, leave the bread pudding in the slow cooker until a knife comes out clean.
- When the bread pudding is done, you can serve it hot, or you can let it cool a bit, and place it in a covered container in the refrigerator. You can either serve it hot or cold. Serve with a scoop of ice cream, and drizzle thick caramel sauce over the top. Enjoy!
- In a heavy saucepan (non-stick or stainless steel) place the sugar and brown sugar, and add the water, and let the sugar and water sit for 2 minutes, until sugar is clear, or melted into water. Turn the heat on high, and bring the sugar to a boil, stirring constantly (I recommend a good whisk).
- When the mixture boils, remove it from the heat, and immediately add the butter, salt, and stir until it melts, continue stirring, and add the heavy cream stirring constantly until all the cream is blended in. Watch carefully.
- Place the pan back on the heat, and bring caramel sauce to a boil, (making sure to stir constantly to prevent sticking and burning). Remove the pan from the heat, and continue to stir until the sauce becomes thick.
- The Caramel sauce should be thick and will thicken even more as it cools. Pour the sauce into a small bowl or jar, let cool, and then place in the refrigerator. Top the bread pudding with the sauce when serving.
Nutrition Facts : Calories 920 kcal, Carbohydrate 156 g, Protein 12 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 125 mg, Sodium 647 mg, Fiber 4 g, Sugar 118 g, UnsaturatedFat 10 g, ServingSize 1 serving
BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE
My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.
Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE
Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Place the bread cubes in a 9 x 13 buttered glass pan.
- Sprinkle the raisins over the bread.
- Drizzle on the melted butter, do not mix into the bread cubes and raisins.
- Set this aside.
- In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
- DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
- Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
- Sprinkle the top with a grating of more nutmeg.
- Preheat the oven to 350 degrees F.
- Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
- Bake until pudding is puffy all over and golden.
- Remove to rack to cool.
- Sauce-- In a saucepot over med.
- heat, melt the butter, and brown sugar.
- Bring to a boil, and remove from the heat.
- Whisk in the salt, vanilla, and milk.
- The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.
Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING
A classic dessert-Bread Pudding-gets a gooey, indulgent update that doesn't keep you tied to watching the oven. This slow-cooker version is made with cubed French bread, rich custard and the genius addition of toffee bits. Scoop it straight from the slow cooker and serve it warm, with a drizzle of dressed-up caramel topping enhanced with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 10
Steps:
- Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
- In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
- Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
- Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
- Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.
Nutrition Facts : Calories 630, Carbohydrate 83 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 530 mg, Sugar 42 g, TransFat 1/2 g
SLOW-COOKER BREAD PUDDING
Leftover French bread, coated with a rich, cinnamon and nutmeg-scented custard, becomes a no-fuss dessert that will satisfy all your comfort food cravings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g
SLOW COOKER BREAD PUDDING WITH SALTED CARAMEL SAUCE
Perfect bread pudding with an irresistible salted caramel sauce. This is comfort food at it's finest!
Provided by Jennifer Draper
Categories Dessert
Time 6h15m
Number Of Ingredients 6
Steps:
- Cut bread into 1 - 2 inch cubes. If bread is fresh then toast cut bread for 3-4 minutes in a single layer on baking sheet at 400 degrees.
- Spray crock with nonstick spray
- Place bread in crock and if you are using less than a 5 quart you will want to squish it down to make sure it all fits
- In mixing bowl combine remaining ingredients and mix well
- Pour evenly over bread making sure it's all coated
- Cover and cook on high for 2-3 hours or low for 5-6 until eggs are fully cooked.
- Serve with salted caramel sauce - see recipe link above
Nutrition Facts : Calories 697 kcal, Carbohydrate 77 g, Protein 16 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 521 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 serving
CROCK POT BREAD PUDDING IN CARAMEL SAUCE
Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.
Provided by Olha7397
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
- In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
- Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.
Nutrition Facts : Calories 447.5, Fat 14.8, SaturatedFat 8.2, Cholesterol 140.3, Sodium 331.2, Carbohydrate 71.6, Fiber 0.8, Sugar 54.3, Protein 8.5
APPLE BREAD PUDDING WITH CARAMEL SAUCE
This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-3/4 cups sauce).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.
Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.
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