Crock Pot Splenda Raspberry Pudding Recipes

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BREAD PUDDING IN THE SLOW COOKER



Bread Pudding in the Slow Cooker image

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

8 cups cubed bread
1 cup raisins
2 cups milk
4 eggs
¼ cup butter, melted
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg

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 RICE PUDDING



Slow Cooker Rice Pudding image

Super easy rice pudding made in a Crock Pot®. Yummo!

Provided by Susan

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h55m

Yield 8

Number Of Ingredients 9

4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon margarine
1 egg
2 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt

Steps:

  • Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  • Cook on High for 2 1/2 hours.
  • Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  • Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
  • Continue cooking on High until creamy, about 15 minute more.
  • Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g

RICE PUDDING IN A SLOW COOKER



Rice Pudding in a Slow Cooker image

This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.

Provided by LISAMARIE

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 6

1 cup uncooked glutinous white rice
1 cup white sugar
2 (12 fluid ounce) cans evaporated milk
1 teaspoon vanilla extract
1 ounce cinnamon stick
1 teaspoon ground nutmeg

Steps:

  • Place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. Cover, and cook on Low for 1 1/2 hours, stirring occasionally. Remove cinnamon stick, and serve warm.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 56.4 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.5 g, Sodium 102.2 mg, Sugar 34.7 g

SLOW COOKER TAPIOCA PUDDING



Slow Cooker Tapioca Pudding image

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

Provided by GF.food

Categories     Desserts     Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 4

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

Steps:

  • Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g

RASPBERRY PUDDING



Raspberry Pudding image

Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

300 g frozen raspberries, thawed
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk

Steps:

  • Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
  • In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
  • Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs, 1 at a time, then vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  • Scrape evenly over raspberries, smoothing top,set aside.
  • In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
  • Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
  • Let cool slightly before serving.
  • Make ahead = store at room temp for up to 8 hours; reheat if desired.
  • I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

SLOW COOKER RASPBERRY BREAD PUDDING



Slow Cooker Raspberry Bread Pudding image

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

5 -6 cups challah or 5 -6 cups rich white bread, crusts removed
1 pint fresh raspberry
2 cups heavy cream
2 cups whole milk
1 1/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
whipped cream, for serving

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.

CROCK POT CHOCOLATE RASPBERRY STRATA



Crock Pot Chocolate Raspberry Strata image

Bread pudding dressed up with chocolate and raspberries is a total comfort food good enough for guests.

Provided by Geema

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups Hawaiian bread or 6 cups challah, cubed 1-inch
1 tablespoon butter
1 1/2 cups semi-sweet chocolate chips
1/2 pint fresh raspberry (do not use frozen!)
1/2 cup heavy cream
1/2 cup milk
4 eggs
1/4 cup sugar
1 teaspoon vanilla extract
whipped cream (to garnish)

Steps:

  • Place half of the bread cubes in a buttered 4 quart crock pot.
  • Sprinkle on half of the chocolate chips and raspberries.
  • Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
  • In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
  • Pour evenly over the bread mixture in the cooker.
  • Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set. NOTE: do no cook on the low heat setting for a longer time!
  • Let stand 5 to 10 minutes before serving.
  • Serve with whipped cream on top.

Nutrition Facts : Calories 396.4, Fat 26.1, SaturatedFat 14.7, Cholesterol 176.1, Sodium 82.7, Carbohydrate 39.8, Fiber 4.2, Sugar 32.7, Protein 7.4

VANILLA PUDDING WITH SPLENDA



Vanilla Pudding With Splenda image

This is a good basic recipe. I have found that when I've tried Splenda for Baking there is a bitter aftertaste. So, I thought, hmmm, why don't I stir it in at the end? Voila!

Provided by threeovens

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
1 1/2 tablespoons cornstarch or 1 1/2 tablespoons potato starch
1 egg, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup Splenda granular (or equivalent)

Steps:

  • In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
  • Remove from heat.
  • Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
  • Turn off heat and stir in butter and vanilla.
  • Stir in Splenda; use more to taste.
  • Chill until serving.

Nutrition Facts : Calories 232.7, Fat 14.8, SaturatedFat 8.6, Cholesterol 133.9, Sodium 176.6, Carbohydrate 14.4, Fiber 0.1, Sugar 0.4, Protein 9.2

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)



Raspberry Summer Pudding (English Style) image

For best results, you will need to make this divine dessert the day before you plan to serve it.

Provided by CRAZYCRASH

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 8h30m

Yield 3

Number Of Ingredients 5

1 ½ cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream

Steps:

  • In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  • Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  • The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g

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