Savory Bread Pudding Slow Cooker Recipes

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:

• In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
• In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
• Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
• Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
• Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.

Steps:

• Preheat oven to 400°F, Lightly butter a 9x13-inch glass baking dish; set aside.
• Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
• Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
• In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
• Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

Steps:

• Spray inside of slow cooker with cooking spray.
• Place ½ the bread cubes in cooker.
• Sprinkle on raisins then cover with remaining bread cubes.
• Mix remaining ingredients; pour over bread.
• Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.

Steps:

• Spray slow cooker insert with cooking spray. Line the bottom and sides of insert with aluminum foil. Let the foil hang over to make handles for easy release.
• Cut the cinnamon bread into 1 inch cubes. Add to the slow cooker.
• Make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar.
• Pour custard over the bread cubes.
• Sprinkle chopped pecans on top of bread pudding.
• Cook on low for 3 hours or until a knife inserted comes out clean.
• Optional: Serve with whipped cream, powdered sugar, and a sprinkle of cinnamon.

Steps:

• Place cubed cinnamon rolls in a 3-qt slow cooker.
• In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
• Stir in raisins.
• Pour over cinnamon rolls; stir gently.
• Cover and cook on low for 3 hours or until a knife comes out clean.

Steps:

• Preheat the oven to 190C (170C Fan).
• Using a serrated knife, slice the very top of the garlic bulb off. Rub with the olive oil and wrap tightly in foil. Roast for 40-45 minutes until the cloves are soft and lightly caramelised.
• Once the garlic is cooled squeeze the contents of each clove into a bowl and mash with a fork. Blend in the softened butter & thyme leaves.
• Spread the butter mixture over both sides of each slice of brioche.
• Grease a 30cm x 20cm roasting dish with butter. Arrange the brioche slices in one overlapping layer so they all fit in snugly.
• In a large jug whisk together the eggs, milk & double cream. Pour this mixture evenly over the brioche.
• Bake in the oven for 25-30 minutes until the egg mixture is set and the top is a crusty golden brown.

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.