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Recipes
Berry Lemon Cinnamon Slow Cooker Bread Pudding
Ingredients:
¼
cup softened butter
1 tsp. ground cinnamon
8 oz. softened cream cheese
¼
tsp. ground nutmeg
¾
cup sugar
8 cups cinnamon bread (cut into 1
"
cubes)
2 cups half & half
2 cups frozen mixed berries
4
eggs
1
tsp.
lemon
zest
1 Tbsp. vanilla extract
Cooking spray (vegetable or canola)
Instructions:
• Cream butter and cream cheese until light and fluffy. Add granulated sugar.
• Slowly add 1 egg at a time into butter/cream cheese mixture.
• Slowly add half & half, vanilla, cinnamon and nutmeg. Set aside custard mixture.
• Spray inside of slow cooker completely with cooking spray.
• In large bowl, mix bread cubes, frozen berries and lemon zest. Add custard
and mix.
• Pour mixture into slow cooker.
• Cover and cook on low for 4 hours.
• When done, pour lemon glaze (below) over pudding while in slow cooker, wait
5 minutes and then serve.
Lemon Glaze
– for best results, do not make until ready to serve bread pudding
2 cups sifted powdered sugar 1 tsp. vanilla extract
2 Tbsp. half & half
1 tsp. lemon zest
2 Tbsp. lemon juice
• Slowly mix powdered sugar and half & half until it forms thick mass.
• Add remaining ingredients and stir until glaze is smooth.
Yield: 6–8 servings
Adapting Recipe Tips
R
Most foods are suited to slow cooking; however, there are a few guidelines
to be followed:
Slow cooking has always been the best way to prepare a nutritious hot meal with
minimum preparation and maximum free time away from the kitchen. Traditionally
slow cooking has centered on soups and casseroles, but with the ceramic insert
you can also produce most meals and dinner party dishes.
• The lid is not a sealed fit. Don’t remove unnecessarily as the built-up heat will
escape. Each time you remove the lid, allow an additional 10 minutes for
cooking time.
• If cooking soups, leave 2 inches of space between the glass lid and the surface of
the soup to allow simmering.
• Many factors can affect how quickly a recipe will cook. The water and fat content
of food, its temperature and the size of the item(s) will all affect the cooking time.
Trim excess fat from meat before cooking, since slow cooking does not allow fat
to evaporate.
• Cut root vegetables into small, even pieces, as they take longer to cook than
meat. For best results, sauté vegetables for 2–3 minutes before slow cooking.
Place vegetables at the bottom of the pot and ensure all ingredients are
immersed in the cooking liquid.
• For best flavor, use whole-leaf herbs and spices during initial preparation. If
ground herbs and spices are used, stir in during last hour of cooking.
• Recipes for vegetable-type casseroles must contain liquid to prevent scorching on
the sides of the cooking pot.
• If adapting an existing recipe from conventional cooking, you may need to cut
down on the amount of liquid used. Liquid will not evaporate from the slow cooker
to the same extent as with conventional cooking.
• Canned beans may be added directly to any recipe, but dried beans, especially
red kidney beans, may be soaked in water (if desired) and boiled first. After cover-
ing and boiling in 3 times their volume of unsalted water, discard water and add
beans to recipe. It is recommended that beans are softened completely before
they are combined with sugary and/or acidic foods, as these have a hardening ef-
fect on beans. In this case, beans should be allowed to simmer until tender (about
1½ hours) after boiling.
• When cooking joints of meat, ham and poultry etc., the size and shape of the joint
is important. Try to keep the joint in the lower 2/3 of the pot and fully cover with
water. If necessary, cut in two pieces.
• The LOW setting is recommended for all-day cooking. Most meat and vegetable
combinations require at least 7 hours on LOW.
• Some ingredients are not suitable for slow cooking. Pasta, seafood, milk and
cream should be added towards the end of the cooking time.
