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In Hebron, Indiana, Edna Hoffman uses her slow cooker to turn day-old cinnamon rolls into a comforting, old-fashioned dessert. "It tastes wonderful topped with lemon or vanilla sauce or whipped cream," she suggests.
Nutritional Facts 1 serving equals 570 calories, 27 g fat (10 g saturated fat), 226 mg cholesterol, 468 mg sodium, 72 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Slow-Cooker Bread Pudding in Quick Cooking May/June 1999, p21
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Reviewed on Jan. 15, 2012 by CarlsbadCook
This is hands down the best Bread Pudding Recipe out there. All my friends wanted the recipe. I tripled it to make a large crock pot amount for a large party. I added one Fuji apple, cored and peeled. I cubed the apple and put it in at the beginning. I also made carmel creme sauce to serve with it. I used fat free caramel sauce and mixed it with heavy whipping cream that I had slightly heated on the stove. Mix the caramel sauce into the heated cream, stirring the entire time. So good to drizzle over the warm bread pudding!
Reviewed on Aug. 15, 2011 by awilli13
I've been making Bread Pudding for years in any weather since it get out in the house i've broke out the slow cooker and this recipe Rocks in my cooker... i will make this again.... :)
Reviewed on Mar. 01, 2011 by Porkiepine1204
Made this in place of a birthday cake while on a ski trip. We had no oven so this was a perfect dessert for the occasion. Everyone loved it. Used leftover the next morning to make patties and fried them like french toast. Even yummier that way!
Reviewed on Feb. 26, 2011 by tramar
My husband and I are trying to reduce are fat,calorie,and cholesterol content so for this recipe I substitute the eggs for egg substituteor use egg whites. I also use Vanilla Soy Milk for the milk and reduce the raisins to 1/2 cup and add 1/2 cup walnuts or slivered almonds.I also reduce the butter to 3 tablespoons instead of 1/4 cup as well as the sugar and prefer using brown sugar instead of granulated white sugar. I enjoy being creative and modifying recipes to meet my family's needs.
My husband and I are trying to reduce are fat,calorie,and cholesterol content so for this recipe I substitute the eggs for egg substitute
or use egg whites. I also use Vanilla Soy Milk for the milk and reduce the raisins to 1/2 cup and add 1/2 cup walnuts or slivered almonds.
I also reduce the butter to 3 tablespoons instead of 1/4 cup as well as the sugar and prefer using brown sugar instead of granulated white sugar. I enjoy being creative and modifying recipes to meet my family's needs.
Reviewed on Apr. 10, 2009 by marceilskifter
A wonderful, quick & easy lemon sauce for this is Jello or any boxed lemon pudding/pie filling. Use the pudding directions, but don't use eggs (so it won't set up). Serve warm over the bread pudding...yum!!
Reviewed on Apr. 06, 2009 by barbaraelliott
I have made it with Splenda and it was great--I don't use egg substitute--too expensive.
Reviewed on Apr. 06, 2009 by happytlk
Have you tried this with the egg substitute and splenda? I don't know why it wouldn't work. Sounds good to me.
Reviewed on Apr. 06, 2009 by bj4056
Has anyone tried this with egg substitute and Splenda instead of the sugar?
Reviewed on Apr. 06, 2009 by monda49
I would also like to know if this recipe could be made in a 6 qt. cooker? And if it should be doubled. Thanks, Monda49
I would also like to know if this recipe could be made in a 6 qt. cooker? And if it should be doubled.
Thanks,
Monda49
Reviewed on Mar. 08, 2009 by ebenezar
I have been making bread pudding in the slow cooker for a number of years. Normally use 3-4 cookers at the same time for the bread pudding. Have multiplied the recipe many times.OK. I prefer to cook on high for an hour and then on low for 3 hours or less.
I have been making bread pudding in the slow cooker for a number of years. Normally use 3-4
cookers at the same time for the bread pudding. Have multiplied the recipe many times.OK.
I prefer to cook on high for an hour and then on low for 3 hours or less.
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