Crockpot Berry 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.

SLOW-COOKER BREAD PUDDING

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.

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.

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

BERRY BREAD PUDDING

Steps:

• Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits.
• Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they are the same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.
• Unmold (if possible) and serve with whipped cream.

FRESH BERRY BREAD PUDDING

Steps:

• Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.
• In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in blackberries and lemon zest. Add bread cubes and toss until mixed well.
• Let rest for about 45 minutes, patting the bread down into the liquid occasionally. Transfer bread and egg mixture to a seasoned cast-iron skillet. Cover bottom of skillet with foil to protect it from soot. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy. Slice and serve warm, with ice cream or whipped cream, if desired.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

SLOW COOKER RASPBERRY BREAD PUDDING

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.

CROCKPOT BERRY BREAD PUDDING

Steps:

• Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.
• Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.