Savory Bread Pudding Slow Cooker 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 BREAD PUDDING



Slow-Cooker Bread Pudding image

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

8 cups 1-inch cubes day-old French bread
1/2 cup raisins, if desired
2 cups milk
4 eggs
1 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Whipped cream, if desired

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 SAVORY WAFFLE BREAD PUDDING



Slow Cooker Savory Waffle Bread Pudding image

Time 4h30m

Number Of Ingredients 6

1 pound sage flavor pork sausage
3/4 cup red sweet pepper, chopped
1/2 cup yellow onion, chopped
1 (12.3 ounce) box frozen buttermilk waffles, toasted and cut in half
3 large eggs, lightly beaten
1 1/2 cups half and half or whole milk

Steps:

  • Line a 3 1/2 to 4 quart slow cooker with a disposable slow cooker liner.
  • Add the sausage, red pepper and onion to a medium size skillet.
  • Cook on medium high until meat is browned.
  • Drain off fat.
  • Spread on third of the sausage mixture in the prepared cooker; top with three of the halved waffles.
  • Repeat layers two more time.
  • In a medium bowl combine the eggs and half and half.
  • Pour egg mixture over layered waffles.
  • Press down lightly with the back of a spoon or your hand to moisten the top layer of the waffles.
  • Cover and cook on low setting 3 1/2 to 4 hours or until a knife inserted into the center comes out clean.

SAVORY BREAD PUDDING



Savory Bread Pudding image

This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 15

3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
5 tablespoons unsalted butter, melted
10 sprigs winter savory or thyme, leaves only, finely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound Fresh Pork Sausage
2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
1 pound small fresh chanterelle mushrooms, cleaned and dried
Coarse salt and freshly ground black pepper
1 large green apple, peeled, cored, and thinly sliced
2 cups heavy cream
5 large eggs
1/4 cup balsamic vinegar
1 1/2 cups grated Parmesan cheese
3 tablespoons Persillade
Black truffle, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
  • In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
  • Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
  • Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
  • In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
  • Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SAVORY BREAD PUDDING (SLOW COOKER)



Savory Bread Pudding (Slow Cooker) image

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

1 tablespoon vegetable oil
1 onion, halved and thinly sliced vertically
4 garlic cloves, thinly sliced
2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 (28 ounce) can diced tomatoes, including juice
4 eggs, beaten
1 tablespoon Dijon mustard
2 cups evaporated milk
8 cups bread, cubed (1/2 )
2 cups Fontina cheese, shredded

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.

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by Molly O'Neill

Categories     side dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

4 cups stale bread crumbs
4 cups milk
2 leeks, rinsed well and minced
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon dried sage
4 eggs, separated

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl soak the bread crumbs in the milk for 30 minutes, and set aside. In a skillet saute the leeks in 4 tablespoons of the butter for 5 minutes until soft. Add the salt, pepper, thyme and sage, stir well to combine, and set aside to cool.
  • In a large bowl whisk the egg whites until soft peaks form. In another bowl, beat the yolks until they are light yellow and frothy. Add the yolks to the bread mixture, and stir well. Add the leeks, and stir well. Using a rubber spatula, fold the egg whites into the bread mixture.
  • Butter a 2-quart baking dish with the remaining 2 tablespoons of butter. Add the bread mixture, and bake for 45 minutes until golden; serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 537 milligrams, Sugar 10 grams, TransFat 0 grams

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by William Grimes

Categories     side dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

8 ounces sourdough bread, cut into 1-inch cubes
4 ounces Swiss cheese, grated
2 ounces Parmesan cheese, grated
3 tablespoons butter
4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced
2 cups roughly chopped fresh spinach
1 cup chopped Swiss chard leaves
1 leek, white and light green parts only, rinsed well and very thinly sliced
1/3 cup Swiss chard stems, diced
1 large egg
3/4 cup whole milk
3/4 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
  • In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
  • Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
  • Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
  • In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
  • Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 339 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET & SAVORY BREAD PUDDING



Sweet & Savory Bread Pudding image

This is a recipe for a Thanksgiving side dish that I got from the Food Network in a show that featured Giada DeLaurentis preparing her family's traditional Thanksgiving dishes. Although she often uses a different bread each year (for flavor variety), this is her family's favorite version, using challah bread. If you can't find challah bread, Giada recommends using a loaf of brioche or sourdough bread.

Provided by Northwestgal

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb brioche bread or 1 lb sourdough bread
2 tablespoons butter
1 lb butternut squash, peeled & cut into 3/4-inch pieces
4 parsnips, peeled & cut into 3/4-inch pieces
3 teaspoons kosher salt, divided
2 teaspoons pepper, divided
2 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon fresh thyme leave, chopped
3 cups heavy cream
8 eggs
3/4 cup brandy

Steps:

  • Preheat oven to 400°F, Lightly butter a 9x13-inch glass baking dish; set aside.
  • Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
  • In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
  • Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
  • In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
  • Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

SLOW-COOKED BREAD PUDDING



Slow-Cooked Bread Pudding image

This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! -Maiah Albi, Carlsbad, California

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

4 whole wheat bagels, split and cut into 3/4-inch pieces
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/4 cup golden raisins
4 large eggs
2 cups fat-free milk
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

  • In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

Nutrition Facts : Calories 293 calories, Fat 6g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 10g protein.

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From cabotcheese.coop


SPINACH-AND-BROCCOLI BREAKFAST BREAD PUDDING RECIPE
Advertisement. Step 2. Lightly grease a 6-qt. slow cooker with cooking spray. Layer half of bread and all spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit. Step 3. Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread.
From southernliving.com


OLD FASHION BREAD AND BUTTER PUDDING - SLOW COOKER CENTRAL
2015-11-14 Grease slow cooker. Layer 1/2 the bread decoratively across base. Scatter over 1/2 sultanas. Repeat. Sprinkle with cinnamon and nutmeg. Combine eggs, sugar, vanilla and milk. Pour mix gently over the bread. Cook on High with tea towel under lid for 2 hours. Serve with fruit in season and ice cream or cream.
From slowcookercentral.com


CROCK POT BREAD PUDDING - PLATTER TALK
2019-04-03 Instructions. 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.
From plattertalk.com


THE VERY BEST SLOW COOKER BREAD PUDDING - WONDERMOM WANNABE
2018-10-28 Step 3: Slow Cook. When the bread cubes are all moist, pour the mixture into an oven-safe casserole dish that will fit into your slow cooker. Add ½ cup hot water to the slow cooker. Put a trivet, aluminum foil shaped into a ring, or Mason jar lids onto the bottom of the slow cooker crock. Put the casserole dish on top of that.
From wondermomwannabe.com


SAVORY BREAD PUDDING - FOOD FOLKS AND FUN
2017-12-11 Move oven rack to middle position and preheat to 350 degrees F. Generously grease a 9x13-inch baking dish with butter, and set aside. In a 10-inch non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes.
From foodfolksandfun.net


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