Slow Cooker Savory Waffle Bread Pudding Recipes

SWEET AND SAVORY CROCK POT BREAKFAST BREAD PUDDING

Steps:

• In a large bowl, whisk your eggs
• Whisk in your vanilla, milk, half and half and cinnamon
• Put your bread cubes in the bottom of your casserole crock or 6 quart crock
• Sprinkle your ground sausage evenly over the top
• Pour your egg mixture evenly over everything
• Refrigerate overnight or for 6-8 hours
• After refrigeration, in a small bowl, beat together your softened butter, brown sugar, pecans and maple syrup
• Place spoonfuls of the topping mixture evenly across the top of your bread pudding.
• Cover and cook on high for 90 minutes to 2 hours, turning your insert halfway through if your slow cooker doesn't cook evenly

SLOW COOKER SAVORY WAFFLE BREAD PUDDING

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.

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.

SAVORY BREAD PUDDING (SLOW COOKER)

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.

CHEESY SAVORY BREAD PUDDING MADE IN THE CROCK POT

Steps:

• 1. Coat the inside of the slow cooker with cooking spray - In a Large skillet over Medium High Heat ,- Cook Bacon till Crispy ( about 5 to 7 minutes ) Transfer Bacon to a Paper Towel lined plate - Pour off all but 1 TBSP. of Bacon grease - Add onion Bell pepper and celery to Skillet - cook, stirring often till softened, ( about 3 to 5 minutes ) When softened Add the garlic, and saute 1 minute longer - Remove Skillet From Heat - Take Bacon and coarsley Chop. Set Aside
• 2. In a Large Bowl, Lightly Beat Eggs, Milk, Salt , and Pepper - Add Bread cubes and Mixture fom the Skillet, bacon, cheese,and tomatoes, Stir Well and Pour Mixture into the Crock Pot, Cover and cook on LOW , about 3 to 3 1/2 HOURS , to check for Doness, insert a knife in the middle, if it comes out clean it's done .

SLOW COOKER BREAD

Steps:

• Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough - add a splash more water if necessary.
• Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
• Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.
• Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn't ready, return to the slow cooker for 15 mins and test again - it could take up to 2 hrs 30 mins.
• The bread won't get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.