CROCK POT BREAD PUDDING IN CARAMEL SAUCE
Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.
Provided by Olha7397
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
- In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
- Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.
Nutrition Facts : Calories 447.5, Fat 14.8, SaturatedFat 8.2, Cholesterol 140.3, Sodium 331.2, Carbohydrate 71.6, Fiber 0.8, Sugar 54.3, Protein 8.5
SLOW-COOKER STICKY-TOFFEE PUDDING
The slow cooker is a perfect fit for this pudding-like cake: The gentle, moist heat keeps the cake nice and supple until it's doused at the end with nutmeg-laced toffee sauce. Make the cake a day ahead, and store it in the slow cooker (the fridge is quite full enough around the holidays!).
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
- Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
- Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
- Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
- For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
- To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
- Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
- Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
- Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
- In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
- Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
SLOW-COOKER CARAMEL RICE PUDDING
Classic rice pudding made slow cooker easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 7
Steps:
- Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
- Mix all ingredients except sugar and cinnamon in cooker.
- Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
- Sprinkle pudding with sugar and cinnamon. Serve warm. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335, Carbohydrate 44 g, Cholesterol 40 mg, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 550 mg
SLOW-COOKER BREAD PUDDING
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
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
BREAD PUDDING IN THE SLOW COOKER
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
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
CARAMEL AND PEAR PUDDING
Here is a lovely winter dessert that uses fresh seasonal pears. It's easy to fix and a comforting treat after any meal. I enjoy snacking on it while sitting by the fireplace. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 274 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 164mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
SLOW COOKER STICKY TOFFEE PUDDING
Sticky toffee pudding isn't so much a pudding in the American sense, but an extremely moist baked or steamed British date cake topped with a glossy sauce of brown sugar and cream. Steamed cakes - a genre unto themselves in Britain - are easily made in the slow cooker. This adaptation uses espresso powder in the cake and sauce to balance the honeyed taste of the dates and brown sugar: Nevertheless, it is still quite sweet, as it should be. This recipe can also be made more quickly in the oven, and the resulting cake's texture will be different than the steamed version - sliceable, like a moist quick bread.
Provided by Sarah DiGregorio
Categories cakes, custards and puddings, dessert
Time 5h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the pudding: Generously butter a 2-quart soufflé dish, or another 2-quart oven-safe baking dish that fits into your slow cooker. In a small bowl or liquid measuring cup, mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan, and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.
- In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.
- Pour 4 cups water into a 6- to 8-quart slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation, and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 1/2 hours on low.
- Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.
- Uncover and turn off the slow cooker, and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.
- Make the pudding: Heat oven to 325 degrees. Generously butter an 8-by-8-inch baking pan. Mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.
- In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together melted butter, maple syrup, brown sugar, eggs and 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish. Bake until the top of the cake is risen and set and a cake tester inserted into the middle of the cake comes out clean or with just a few damp crumbs, 30 to 40 minutes.
- Meanwhile, make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.
- Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a serving plate. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, and then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 12 grams, Carbohydrate 108 grams, Fat 29 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 471 milligrams, Sugar 82 grams, TransFat 0 grams
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