Moistbreadpuddingcrockpot Recipes

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.

CROCK POT BREAD PUDDING

Steps:

• Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
• Place mixture in a WELL greased crock pot.
• Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
• NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
• Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
• It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

MOIST BREAD PUDDING (CROCK POT)

Steps:

• Grease crock pot.
• If you decide to use raisins, plumb them in some water with 1 tsp rum.
• Cut bread into 1 inch cubes.
• Beat butter and sugar.
• Add eggs, flavors and spices.
• Add milk and mix well.
• Drain raisins and sprinkle over bread cubes into pot.
• Pour the milk mix slowly over all the bread, making sure to moisten all pieces.
• Cook on high for 2 hours.
• Do not lift the lid, while cooking!
• Let cool until room temp, as it will set and become "spongy".
• Best with thick vanilla sauce or a bourbon sauce.