Slow Cooker Bread Pudding
Try this comforting Slow Cooker Bread Pudding recipe. It's an easy and delicious way to use up leftover bread.
Try this comforting Slow Cooker Bread Pudding recipe. It's an easy and delicious way to use up leftover bread.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups milk (add more if the mixture is too dry)
- 1/4 cup brown sugar firmly packed
- 6 slices thick bread (i used brown rice bread) cubed
- 1/4 cup dried raisins or cranberries
- butter for greasing the stoneware
- 2 tablespoons raw sugar (optional)
- Carbohydrate 21.2149950252066 g
- Cholesterol 147.000000005072 mg
- Fat 5.26644000164843 g
- Fiber 0.115049996693929 g
- Protein 6.15639833499458 g
- Saturated Fat 2.15281750094595 g
- Serving Size 1 1 Serving (113g)
- Sodium 75.8846666934959 mg
- Sugar 21.0999450285127 g
- Trans Fat 0.783977500191725 g
- Calories 156 calories
Step-by-step
As a busy housewife, I'm always looking for ways to make the most of my time.
That's why I love this Slow Cooker Bread Pudding recipe. It's so easy to make, and it's a delicious way to use up leftover bread. Plus, it's perfect for a cold winter day.
Here's how I make it:
I start by whisking together eggs, milk, brown sugar, vanilla, and cinnamon in a mixing bowl. Then, I add bread cubes and dried fruit. I pour the mixture into a greased stoneware insert and cover it. Then, I cook it on low for 3 to 5 hours, or on high for 2 to 3 hours.
When the bread pudding is finished, the top will be browned and you'll be able to push on the pieces of bread without too much liquid squirting out. If you want, you can add raw sugar to the very top and caramelize it with a kitchen torch.
This bread pudding is so delicious and comforting. It's the perfect way to warm up on a cold day. And, it's so easy to make, you'll have plenty of time to relax and enjoy it.
