I’m trying out a new dessert cookbook, Slow Cooker Desserts, and when I saw the Old Fashioned Bread Pudding, I just couldn’t resist. Even though the family is currently dairy and gluten free, this recipe was easily adaptable.
Old-Fashioned Bread Pudding
2 cups bread cubes (I used end slices of Udi’s gluten free bread and diced it)
1/3 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup raisins
2 cups whole milk (I used rice milk)
5 eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
Use cooking spray to coat the inside of a CorningWare or other baking dish that fits inside your slow cooker. Toss the bread cubes with the sugar and cinnamon in a baking dish. If you are using the raisins, add them now.
In a separate bowl, whisk together the milk, beaten eggs, vanilla, and salt. Pour over the bread cubes in the baking dish. Set the dish in the slow cooker. Carefully pour in hot water around the dish until it comes about halfway up the side. Cover and cook on low for 2.5 hours, or until a tester inserted near the center comes out clean.
Let cook, covered, for 15 minutes.
Serve warm. Makes 4 servings.
I shared this post at The Gathering Spot #40, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tuesday’s Table, Try a New Recipe Tuesday, Kids in the Kitchen, Waste Not Want Not Wednesday #18, Allergy Free Wednesday, Gluten Free Wednesday,