Croissant Breakfast Bread Pudding In A Slow Cooker Recipe 465

Steps:

• Place bread and raisins in a slow 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 until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Place pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
• Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
• Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
• While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
• Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
• Remove bread pudding from oven and serve warm with custard sauce.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Steps:

• Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
• Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
• Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

Steps:

• BREAD PUDDING: In medium mixing bowl, toss bread and orange zest together and set aside. In separate medium bowl, whisk eggs, sugar, cream and vanilla together well. Pour egg mixture over bread mixture and carefully fold together. Fold in berries. Spread soft butter around inside of slow cooker. Pour bread pudding mixture into slow cooker. Cook for 4 hours on low, or 2 hours on high. Serve with Brown Butter Cinnamon Glaze on side. BROWN BUTTER CINNAMON GLAZE: In medium sauce pan, heat butter over medium heat till golden brown, remove from burner to cool. Watch it carefully so it doesn't burn. Add sugar and cinnamon to the browned butter until it is slightly thickened. Serve warm with the bread pudding Note: Glaze may be made in advance and reheated on low heat in microwave until just softened.