Crock Pot Raisin Bread Pudding Recipes

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Steps:

• 1. Tear apart bread and place in a greased 2 Qt. crockpot.
• 2. In a bowl, beat eggs and milk; stir in sugar and butter Pour over bread; stir.
• 3. Cover and cook on High for 1 hour. Reduce heat to LOW, continue to cook for about 4 to 4 1/2 more hours
• 4. For the optional sauce to go over the bread pudding, warm in a sauce pan, instant vanilla pudding thinned down with water or milk to a gravy consistency of your liking. Makes about 4 to 6 good sized servings.

Steps:

• Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
• Place bread cubes in cooker. Sprinkle with raisins.
• Mix remaining ingredients; pour over bread cubes and raisins.
• Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
• Serve warm.

Steps:

• Spray inside of 5 quart crockpot with vegetable spray.
• Place bread cubes in the crockpot.
• Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
• Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.

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:

• 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.

Steps:

• 1. Assemble ingredients
• 2. Butter well the inside of your crock pot.
• 3. Cut the bread into cubes; set aside.
• 4. Combine eggs, sugar, milk, vanilla, nutmeg and cinnamon in a bowl and stir together well.
• 5. Put bread into the buttered crock pot.
• 6. Now pour the mixture over the bread; mix well, cover and cook on high for 2 to 2 1/2 hours, or until set in the middle.
• 7. So good! ENJOY!
• 8. I am adding a quick glaze I made to drizzle over the bread pudding when done. 4 oz cream cheese 1/2 tsp vanilla 1 cup confectioners' sugar 1 1/2 to 2 Tbsp milk Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

Steps:

• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.

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:

• Place bread cubes in a greased slow cooker.
• In bowl beat eggs, milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Add to milk/eggs.
• Pour over bread.
• Cover and cook on high for 1 hour.
• Reduce heat and cook on low for 3-4 hours or until a thermometer reads 160 degrees.
• Just before serving, melt butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar and vanilla.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Serve with warm bread pudding.

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.