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Storing Leftovers<\/h2>\n Allow any leftover bread pudding to cool completely, and store in a tightly closed container in the refrigerator for up to 3 days. Leftovers reheat very nicely in the microwave.<\/p>\n<\/div>\n<\/div>\n\n
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Questions About Crockpot Bread Pudding<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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What is the best bread to use for bread pudding? <\/strong> <\/p>\nAlmost anything works for bread pudding except soft white sandwich bread. I usually choose a \u201csturdy\u201d bread such as a French or Italian loaf. Sourdough bread or leftover croissants make exceptional bread pudding. <\/p>\n<\/p><\/div>\n
Why does the bread have to be \u201cday old?\u201d <\/strong> <\/p>\nThe bread you use needs to be a bit dried out in order to properly absorb the custard mixture. Very fresh bread will simply fall apart in the liquid mixture. If your loaf is soft and fresh, just let it sit out on your kitchen counter for a day to dry out some. <\/p>\n<\/p><\/div>\n
How do I know when the bread pudding is done? <\/strong> <\/p>\nThe best way to determine whether your bread pudding is done is to use a food thermometer. Egg dishes such as strata, pudding, and quiche are done when the temperature at the center of the mixture reaches 160 F. <\/p>\n<\/p><\/div>\n
Can you overcook bread pudding? <\/strong> <\/p>\nYes, you can overcook bread pudding. Although it\u2019s much less likely to happen in a slow cooker. You\u2019ll know it\u2019s overcooked if it appears curdled or the custard is weeping (exuding clear liquid). <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
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Recipe<\/h2>\n\n
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\n\nButter (or spray) inside of slow cooker.<\/p>\n<\/li>\n
\nCut the bread into apporximately 1-inch cubes.<\/span><\/p>\n8 cups 1-inch bread cubes<\/span><\/p>\n<\/li>\n\nPlace bread and raisins in slow cooker.<\/p>\n
\u00bd cup raisins<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk milk, eggs, sugar, melted butter, cinnamon, vanilla, and salt until well combined.<\/p>\n
2 cups milk, <\/span>4 eggs, <\/span>1 cup cane sugar, <\/span>\u00bc cup butter, <\/span>1 \u00bd teaspoons ground cinnamon, <\/span>\u00bd teaspoon vanilla extract, <\/span>\u215b teaspoon salt<\/span><\/p>\n<\/li>\n\nPour over bread and raisins. Toss to coat evenly.<\/p>\n<\/li>\n
\nLet stand 10 minutes and toss again to make sure custard mixture is evenly distributed.<\/p>\n<\/li>\n
\nCover and cook on low setting 2 1\/2 to 3 hours or until knife inserted near center comes out clean.<\/p>\n<\/li>\n
\nServe warm with a drizzle of cream, whipped cream, or vanilla ice cream.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nServe warm with a drizzle of cream, whipped cream, or vanilla ice cream and a sprinkle of cinnamon. Another idea is to add a few chopped, toasted pecans and a drizzle of caramel topping.<\/li>\n Allow any leftover bread pudding to cool completely and store in a tightly closed container in the refrigerator for up to 3 days. Leftovers reheat very nicely.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Nutrition Facts<\/p>\n
Slow Cooker Bread Pudding<\/p>\n
\n\t\t\t\t\tAmount Per Serving\t\t\t\t\t\t<\/p>\n
\n\t\tCalories<\/strong> 317<\/span>Calories from Fat 90<\/span>\n\t\t\t<\/p>\n\n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\nFat<\/strong> 10g<\/span>15%<\/strong><\/span><\/p>\nSaturated Fat 6g<\/span>38%<\/strong><\/span><\/p>\nTrans Fat 1g<\/span><\/p>\nPolyunsaturated Fat 1g<\/span><\/p>\nMonounsaturated Fat 3g<\/span><\/p>\nCholesterol<\/strong> 103mg<\/span>34%<\/strong><\/span><\/p>\nSodium<\/strong> 276mg<\/span>12%<\/strong><\/span><\/p>\nPotassium<\/strong> 222mg<\/span>6%<\/strong><\/span><\/p>\nCarbohydrates<\/strong> 50g<\/span>17%<\/strong><\/span><\/p>\nFiber 1g<\/span>4%<\/strong><\/span><\/p>\nSugar 29g<\/span>32%<\/strong><\/span><\/p>\nProtein<\/strong> 8g<\/span>16%<\/strong><\/span><\/p>\nVitamin A<\/strong> 396IU<\/span>8%<\/strong><\/span><\/p>\nVitamin C<\/strong> 1mg<\/span>1%<\/strong><\/span><\/p>\n
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