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Slow Cooker Bread Pudding: Endless Possibilities

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Similar to soups, casseroles and pastas, bread pudding can provide endless culinary possibilities. Using your slow cooker to prepare this classic comfort food ensures that your pudding will be as rich and moist as possible, as allowing your ingredients to cook for a long period of time lets the flavors fully blend together. 

As you're searching for fun and festive ways to celebrate this fall, be sure to experiment with your slow cooker bread pudding recipes, adding or omitting ingredients to suit your tastes. 

Sweet and Fruity
This warm and hearty dessert is the ideal dish for those cool autumn nights spent around the campfire. Be sure to stock up on vanilla ice cream, as you'll want to add a scoop or two to your final product. You'll need one loaf of day-old French bread that has been cut into cubes, 1 can of chopped peaches, 1/2 cup of pecans and 4 tablespoons of butter. Spray your slow cooker with nonstick spray and put those ingredients in the pot. In a small bowl, whisk together 8 eggs, 1 1/2 cups milk, 1 1/2 cups heavy whipping cream, 1 1/2 cups sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoon of nutmeg and 1 1/2 teaspoon cinnamon. Pour this mixture over the bread and allow it to cook for 2 hours on high, removing the lid for the last 30 minutes. 

Much like any other delectable dish prepared in your slow cooker, this recipe can be tailored to your individual tastes. Consider adding raisins, other nuts or dried fruits to your liking. As you're spooning this pudding for your friends, don't forget to top the dish off with a sweet glaze. In a small sauce pan, pour 1 can of sweetened condensed milk and 1/4 cup peach schnapps, then stir for 5 minutes on medium heat. 

A Delicate Dessert 
Chocolate lovers rejoice, as this rich bread pudding is sure to satisfy those with a sweet tooth that just won't quit. Depending on your preferences, this dessert can be served warm or frozen - either way, be sure to top it off with a few chocolate chips or shavings. In a small bowl, combine 5 eggs, 2 cups of granulated sugar, 1 cup milk, 2 teaspoons vanilla extract and 1 teaspoon hazelnut extract. In a separate bowl, blend 1 cup melted chocolate chips, 1 1/2 teaspoons unsweetened cocoa powder and 1 cup hazelnut cream. Cut 1 loaf of day old Italian bread into cubes and place in the slow cooker. Pour both bowls over the bread, gently folding ingredients into the bread, and allow the pudding to cook for 2 hours on high.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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