Slow-Cooked Bread Pudding Recipe
Slow-Cooked Bread Pudding Recipe photo by Taste of Home

Slow-Cooked Bread Pudding Recipe

Publisher Photo
This warm and hearty dessert is perfect on any cold, blustery winter evening. And the slow cooker fills your kitchen with an amazing aroma. My stomach is growling just thinking about it! —Maiah Albi, Carlsbad, California
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 8 servings

Ingredients

  • 4 whole wheat bagels, split and cut into 3/4-inch pieces
  • 1 large tart apple, peeled and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 cups fat-free milk
  • 1 cup egg substitute
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving equals 231 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 257 mg sodium, 45 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the milk, egg substitute, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture.
  2. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean. Yield: 8 servings.
Originally published as Slow-Cooked Bread Pudding in Healthy Cooking February/March 2012, p52

Nutritional Facts

1 serving equals 231 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 257 mg sodium, 45 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Slow-Cooked Bread Pudding

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 1, 2014

My husband loves Bread Pudding....me not so much. But this was reallllllyyyyyy good. Instead of the wheat bagels I used Cinnamon/Raisin Bagels. Was really delicious but don't forget the cool whip on top. This recipe is a keeper.

MY REVIEW
Reviewed Jan. 27, 2014

Good

MY REVIEW
Reviewed Dec. 23, 2013

It lost me with whole wheat bagels. Then cranberries really put it in the sewer.

MY REVIEW
Reviewed Nov. 14, 2013

Not bad. Is better when right out of the crock pot. Next time try different bagels.

MY REVIEW
Reviewed Nov. 14, 2013

Absolutely tasty. Used the bagels, cinnamon & raisin. Used 7 eggs instead. Used 3 Granny Smith apples and craisins. I doubled the recipe as we had a crowd. I also used a 7 qt. crock pot. It had to cook longer, of course, so I cooked it on high for 5 hours and then on low for a little over 3 and it was just perfect. Watched the edges, tho. A good one to start with.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT