If you were preparing for a simple dessert to serve for a special meal, you found it. Making bread pudding in a slow cooker could not be easier. It 'also highlighted as delicious as the traditional method of preparation is. You can use any type of dried fruit in this recipe. Mixed fruit, raisins, dried apricots, dates, and everything works fine.
Slow Cooker Bread Pudding for 6 to 8 people
1 piece of 16 ounces day-old whiteBread
1 1 / 2 cups milk
1 cup chopped nuts
1 / 2 cup chopped pecans
1 large apple, peeled, cored and chopped
1 / 4 cup brown sugar, packed
1 / 4 cup butter or margarine, melted
1 egg, beaten
1 teaspoon ground cinnamon
1 / 4 teaspoon ground cloves
1 / 4 teaspoon ground nutmeg
1 / 4 teaspoon ground ginger
Tear the bread into large pieces of about 1 to 2 inches. Place the bread in slow cooker. Pour the milk over the piecesBread, for much of the surface of the bread, as you can. Take the bread for 20 to 30 minutes. (I may have to soak the bread, while I'm cutting the dried fruit.)
Add the dried fruit, apples and chopped walnuts in the mixture of bread in the oven slowly.
In a small bowl, combine brown sugar, melted butter, eggs and spices. Mix well. Pour over bread mixture and stir until blended mix of spices is the bread together.
Cover and cook on low setting for 34 hours. A knife inserted in center come out clean when bread pudding is done. If you are not willing to serve the pudding immediately, it keeps well when the texture mode to warm up to one hour.
Tip: You can also substitute fresh pears instead of apples for a subtle difference in taste.