Slow Cooker Savory Waffle Bread Pudding Recipes

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LEFTOVER WAFFLE BREAD PUDDING



Leftover Waffle Bread Pudding image

Make and share this Leftover Waffle Bread Pudding recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces waffles
1/4 cup melted butter
2 1/2 cups 2% low-fat milk, lukewarm (so the butter doesn't go chunky)
2 eggs
1/2 cup sugar
1 1/2 tablespoons vanilla
1 tablespoon brown sugar, packed
3 tablespoons jam (or assorted berries to taste) or 3 tablespoons jelly (or assorted berries to taste)

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
  • In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
  • Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold.

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

CHEESY SAVORY BREAD PUDDING MADE IN THE CROCK POT



Cheesy Savory Bread Pudding Made in the Crock Pot image

We enjoy dishes like this , Because sometimes I enjoy having Breakfast for Dinner , A good dish to have if you're having a Brunch or need to take a dish to a Brunch. You can pre-pare it, put it in the crock pot, and do what you need to do while it cooks, can take it somwhere in the crock pot and it's still warm when you get...

Provided by Shelia Tucker

Categories     Breads

Time 3h45m

Number Of Ingredients 13

4 oz thin sliced bacon, ( 4 or 5 slices )
1 onion ( chopped
1 red bell pepper, ( seeded and chopped )
2 ribs of celery ( sliced and chopped )
1 clove of garlic ( minced )
8 large eggs ( lightly beaten )
2 c whole milk ( could use 1 large can of evaporated milk
mixed with 1 can of water in place of whole milk )
1/2 tsp salt
1/4 tsp black pepper
12 slice white bread 1/2 inch thick ( crust removed ) cut into 1 in. cubes
1 c grated cheddar cheese
2 large fresh tomatoes -sliced

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 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

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.

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  • Whisk together the flours, baking powder, baking soda, salt and sugar in a medium bowl. Whisk the eggs and butter together in another bowl, and then whisk in the buttermilk. Add the wet ingredients to the dry and whisk to combine. Rest the batter for 5 minutes.
  • Lightly coat the waffle iron with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron.
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