Tuesday, December 14, 2010

Bread Pudding Recipe For the Slow Cooker

If you have been looking for an easy dessert to prepare and serve for a special meal, you have found it. Making bread pudding in a slow cooker couldn't be easier. It also turns out just as delicious as the traditional way of preparing it. You can use any type of dried fruit in this recipe. Mixed fruits, raisins, dried apricots, and dates all work well.

Slow Cooker Bread Pudding Makes 6 to 8 servings

1 16 ounce loaf of day old white bread
1 1/2 cups milk
1 cup dried fruit, chopped small
1/2 cup chopped pecans
1 large apple, peeled, cored and chopped
1/4 cup dark brown sugar, packed
1/4 cup butter or margarine, melted
1 egg, beaten
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Tear the bread slices into pieces about 1 to 2 inches in size. Place bread into the slow cooker. Pour milk over the pieces of bread, covering as much surface of the bread as you can. Let the bread soak for 20 to 30 minutes. (I like to let the bread soak while I am chopping the dried fruit.)

Stir the dried fruit, chopped apple and nuts into the bread mixture in the slow cooker.

In a small bowl, combine brown sugar, melted butter, egg and spices. Mix very well. Pour over bread mixture and mix until spice mixture is blended throughout the bread.

Cover and cook on LOW setting for 3 to 4 hours. A knife blade inserted in the center will come out clean when bread pudding is done. If you aren't ready to serve the pudding immediately, it holds its texture well when turned to WARM setting for up to an hour.

Hint: You can also substitute a fresh pear in place of the apple for a subtle difference in taste.

K. Hupp enjoys cooking and gardening. Visit Kitchen Aid Mixers to find a great deal on Professional Kitchen Aid Mixers

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