Best Slow Cooked Bread Pudding Recipes

SLOW-COOKED BREAD PUDDING

Slow-Cooked Bread Pudding image

This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! -Maiah Albi, Carlsbad, California

Provided by Taste of Home

Categories Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 whole wheat bagels, split and cut into 3/4-inch pieces
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/4 cup golden raisins
4 large eggs
2 cups fat-free milk
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

Nutrition Facts : Calories 293 calories, Fat 6g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 10g protein.

SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS

Slow Cooked Winter Bread Pudding with Dried Pears image

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
1 quart (4 cups) half-and-half
4 large eggs
3/4 cup sugar
2 tablespoons whiskey or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
Pinch freshly grated nutmeg
12 ounces dried pears or a combination of pears and apricots, chopped
1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
1 1/2 cups walnuts or pecans, toasted
Whipped cream or yogurt

Steps:

If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.
Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.
Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.

SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS

Slow Cooked Winter Bread Pudding with Dried Pears image

Get this all-star, easy-to-follow Slow Cooked Winter Bread Pudding with Dried Pears recipe from Food Network Kitchen

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
1 quart (4 cups) half-and-half
4 large eggs
3/4 cup sugar
2 tablespoons whiskey or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
Pinch freshly grated nutmeg
12 ounces dried pears or a combination of pears and apricots, chopped
1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
1 1/2 cups walnuts or pecans, toasted
Whipped cream or yogurt

Steps:

If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.