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
KALUA PIG IN A SLOW COOKER
This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.
Provided by KIKUKAT
Categories Meat and Poultry Recipes Pork
Time 20h10m
Yield 12
Number Of Ingredients 3
Steps:
- Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
- Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
- Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg
SLOW COOKER KAHLUA BREAD PUDDING
Steps:
- Spray slow cooker with Pam. Remove crust from bread, then cut bread into 1-inch cubes and toss into slow cooker.
- Combine milk, Kahlua, eggs, sugar, powdered coffee and cinnamon in blender. Pour blended ingredients over bread cubes and gently stir.
- Cover and cook on high 2 to 2 1/2 hours, until a knife inserted in pudding comes out clean. Serve warm or cold with Cool Whip & toasted almonds.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KAHLUA CHOCOLATE BREAD PUDDING
Steps:
- In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
- Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
- In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
- Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
- In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
- Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
CHOCOLATE KAHLUA BREAD PUDDING
This is a very chocolatly bread pudding with a taste of kahlua. Serve this warm treat with whipped cream or vanilla ice cream. The recipe comes from Hometown Recipes. Note:Can be made with splenda. Rest time not included in prep time.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
- Melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
- Whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl.
- Stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
- Ladle half of the mixture into loaf pan, Spread remaining chocolate chips on top.
- Add the remaining mixture; Bake for about 55 minutes or until the center is set, cool, ENJOY.
Nutrition Facts : Calories 672.4, Fat 41.5, SaturatedFat 24.4, Cholesterol 135.4, Sodium 233.6, Carbohydrate 77.2, Fiber 11.6, Sugar 42.8, Protein 17.2
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
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