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

Dried Fruit

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.

Bread Pudding Recipe For the Slow Cooker

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

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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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Christmas Pudding

Christmas pudding is a dessert traditionally served on Christmas day in Britain, Ireland and some Commonwealth countries. It is sometimes known as "plum pudding", but this name can also refer to other kinds of pudding based on dried fruit.

Christmas pudding is made with dried fruit and nuts, together with suet, and then steamed. It is very dark, almost black, and usually moist with brandy or other alcoholic beverages.

Christmas puddings were traditionally prepared five weeks before Christmas, most frequently on the Sunday of the week before the start of Advent (which is sometimes known as "Stir-up Sunday". However, as Christmas puddings keep extremely well for a long period of time (months, or sometimes even a year or more), many families like to put aside an extra pudding, to be eaten later in the year (for example at Easter). Some families even go so far as to make their Christmas pudding the year before!

Of course, not everybody makes their own Christmas pudding themselves nowadays - you can buy ready-made puddings in all major supermarkets - and all you have to do with these is simply heat them up. Traditionally a small silver coin was placed in the pudding (such as a sixpence) which could be kept by the person whose serving included it, and which hopefully would bring wealth for the coming year. Other tokens such as a silver thimble (for thrift), an anchor (for safe harbor) or a tiny wishbone (for luck) have also sometimes been included in Christmas puddings.

Christmas pudding is traditionally decorated with holly, and may be doused in brandy and fired. It may be eaten with brandy butter, cream, custard or other similar sauces.

By S. Tanna. First published at http://www.guide2christmas.com/p1_christmas_pudding.php

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cooked fruit pudding

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Sweet bears no fruit. Responsible calories and fat are Eastern whips are all easy to do and it seems that there is always room for a tasty end to a light meal. This cake contains only four ingredients and none of them are hidden fat clogging the arteries to wait, unless you want to drown in whipped cream.

For dessert I use dried fruit. Plums give you fiber, which is not in cakes or biscuits are normally. Apricotsdried cherries or raisins are also good to use. I remember my grandfather eating her breakfast. He would always make sure there was left for his lunch. I prefer dessert.

For the prunes, I take1/2-pound pitted and cover with water and soak overnight. The next morning, I cook the plums in the same water they were soaked until they are tender. I let cool and puree. Then I add 1/4-cup sugar and cook for 5 minutes.Then I let it cool to room temperature.

So, I propose two proteins until they are very strict. Then I stir in prunes 1/2-tablespoon lemon juice. I then fold the egg whites to the mixture of prunes. I lightly butter a shallow dish and pour the mixture into it. I bake for 20 minutes in preheated oven at 325 degrees. This excellent served hot or cold, with or without whipped cream.

If other dried fruit used only remember to use 1/2-poundthis fruit.

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Bread pudding recipe for slow cooker

Image : http://www.flickr.com

If you are looking for a sweet easy to prepare and serve a special meal, you are getting. Make bread pudding in a slow cooker could not be easier. Furthermore, it is equally delicious as the kind of preparation is traditional. You may harbor some form of dried fruit in the present. The mixed fruit, raisins, dried apricots and dates and all the work.

Slow Cooker Bread Pudding Makes 6-8 servings

A piece of white bread 16 oz old days
12.1 liters of milk
1 cup nuts, chopped
Cup chopped pecans 02:01
1 large apple, peeled, seeded and chopped
cup brown sugar Lunch 04:01
04:01 cup butter or margarine, melted
1 beaten egg
1 teaspoon teaspoon cinnamon
4.1 teaspoon cloves
Nutmeg 4.1
4.1 tsp ground ginger

Tear bread into pieces about 1-2 inches high. Place the bread in the bowl. Pour the milk over the bread pieceson the surface of the bread as you can. Soak the bread for 20-30 minutes. (I like to soak the bread, while I was chopping dried fruit).

Stir in dried fruit, chopped nuts and apples in mixture of bread in the casserole.

In a small bowl, combine brown sugar, butter, eggs and spices. Mix well. Pour the bread mixture and stir until the mixture is the mixture of spices all over the bread.

Coverage at low temperature3-4 hours. A knife is inserted in the center of Come Clean when bread pudding is done. If you're not ready, the cake is served immediately, keep very well that the plot turned to heat for an hour.

Tip: You can also substitute fresh pears instead of apples for a subtle difference in taste.

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