Bread Pudding In The Slow Cooker Recipes

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.

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.

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.

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.

Steps:

• Combine brown sugar, pecans, and softened butter in a small bowl; mash together with a fork.
• Place bread cubes in a large bowl. Beat milk, half-and-half, eggs, sugar, vanilla, and salt in another bowl. Pour over the bread and let sit for liquid to absorb, 5 to 10 minutes.
• Spray a slow cooker with nonstick spray. Pour 1/2 of the bread mixture into the prepared slow cooker and top with 1/2 of the pecan mixture. Repeat layers once more, then press down slightly.
• Cover and cook on Low until a knife inserted in the center comes out clean, about 3 hours.

Steps:

• Spray inside of slow cooker with cooking spray.
• Place ½ the bread cubes in cooker.
• Sprinkle on raisins then cover with remaining bread cubes.
• Mix remaining ingredients; pour over bread.
• Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.

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.

Steps:

• Place cubed cinnamon rolls in a 3-qt slow cooker.
• In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
• Stir in raisins.
• Pour over cinnamon rolls; stir gently.
• Cover and cook on low for 3 hours or until a knife comes out clean.