Bread Pudding in the Slow Cooker So Tasty

Saturday, 12 December 2020

Bread Pudding in the Slow Cooker

"I changed into seeking out a gradual cooker recipe for bread pudding. I couldn't locate one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert."

Ingredients :

eight cups cubed bread
1 cup raisins (non-obligatory)
2 cups milk
4 eggs
1/4 cup butter, melted
1/four cup white sugar
half of teaspoon vanilla extract
1/four teaspoon ground nutmeg

Instructions :

Prep : 10M	Cook : 6M	Ready in : 3H10M

Place bread and raisins in a sluggish cooker.
Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
Cook on Low till a knife inserted close to the middle comes out easy, about three hours.

Notes :

Toast bread portions for high-quality flavor. For a richer pudding, use a better-percent-fat dairy product. Cream may be used to create a richer pudding, vanilla soy or rice milk can be used, but undeniable soy milk influences the taste. Spiced or cinnamon raisin bread can be used; if the use of, leave out spices and/or raisins. Apple chunks can be substituted for raisins; lessen milk if the use of apple chunks. White, brown, or maple sugar may be used. If you need extra of a maple-taste, add 1/four to 1/2 teaspoon maple extract or flavoring.
Try using a Reynolds® slow cooker liner in your gradual cooker for easier cleanup.

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