RECIPES
11
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Slow Cooker Bread Pudding
Bread pudding is a delicious way to use up whatever you have around the
kitchen – substitute the raisins and cranberries below with sliced apples or
canned peaches, add nuts or anything else your heart desires! Keep a
resealable bag or other container in your freezer, and every time you have
a left over bread heal, or extra hot dog bun, add it to the bag (and frozen
bread is really easy to cut into cubes). The recipe below is topped with
maple syrup, but you can use jam, caramel, or even chocolate syrup!
8 c. bread, cubed
¼ c. sugar
½ c. raisins
½ t. vanilla extract
½ c. dried cranberries
¼ t. cinnamon
2 c. milk
¼ t. nutmeg
4
eggs
maple
syrup
¼ c. butter, melted
whipped cream (optional)
1. Put the bread and fruit into the slow cooker pot.
2. In a separate bowl, whisk together the milk, eggs butter, sugar, vanilla,
cinnamon and nutmeg.
3. Pour the milk mixture into the slow cooker pot and stir to coat the bread
evenly.
4. Cook on LOW for 1 ½ hours, then stir and cook another 15 – 30 minutes
until the top of the pudding starts to dry.
5. Turn off the slow cooker and serve drizzled with maple syrup and topped
with whipped cream (optional).
Serves 6-8
