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Slow-Cooked Bread Pudding Recipe

Slow-Cooked Bread Pudding Recipe

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 YIELD: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

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.

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

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MY REVIEW
Reviewed Feb. 5, 2015

"Just wondering. As a Jew, I know bagels. Only time I have heard of them other than here is from a friend of a friend who said that they give you wheat (hard enough to kill someone if thrown lol) bagels. Whole. At the store, like Albertsons, Vons, and at deli's that sell them , have not seen them."

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 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."

MY REVIEW
Reviewed Nov. 14, 2013

"Superb!!! Church family scarfed it, and it was so easy, We used 1 egg, rather than substitute, and it was fine.(didn't know the Substitute = 4 eggs). My husband is a bread pudding officianado, and he loved it!!"

MY REVIEW
Reviewed Nov. 11, 2013

"Not as good as my mom's , but pretty darn good. I didn't have Craisins, so I used an extra apple. I also used cinnamon raisin bagels. This recipe is quite forgiving and you can use and substitute different ingredients. Fresh eggs you most certainly can substitute."

MY REVIEW
Reviewed Nov. 9, 2013

"This is for knich01@yahoo.com question about eggs & egg substitutes. On wiki.answers.com,4 eggs=1 C egg substitute"

MY REVIEW
Reviewed Nov. 9, 2013

"I used 2 cranberry bagels and 2 pumpkin spice bagels and used regular eggs and milk. I did not have any raisins on hand so I left those out and used pumpkin pie spice in place of the cinnamon. It was so good. I will surely make this again. With all the different flavors of bagels the possibilities are endless.. Thank you for sharing your recipe."

MY REVIEW
Reviewed Nov. 8, 2013

"This is very good."

MY REVIEW
Reviewed Nov. 8, 2013

"LOVE bread pudding and would like to make this, but why egg substitute rather than fresh?"

MY REVIEW
Reviewed Nov. 8, 2013

"I have a question. I want to make this but is it possible to use fresh eggs instead of egg subistitute??? pls let me know."

MY REVIEW
Reviewed Oct. 28, 2013

"So easy! We used cinnamon raisin bagels, too, and also substituted fresh whole cranberries and large flume raisins. We made a larger batch and needed a bit more milk/egg mixture. Watch that the edges don't get overcooked and dark. Smelled great and tasted yummy with cream on top."

MY REVIEW
Reviewed Oct. 26, 2013

"I used raisin cinnamon bagels. Apart from that followed the recipe exactly. Cooked 5 hours on low and stirred once half way through cooking as I noticed the edges against the crockpot were starting to overcook. It was wonderful as a cold night dessert."

MY REVIEW
Reviewed Apr. 28, 2013

"I made this in a 13x9 pan in the oven at 350 for about one hour. Very good but next time I will double the amount of liquid used."

MY REVIEW
Reviewed Mar. 10, 2012

"Delicious! i made it in the oven, but still a great taste"

MY REVIEW
Reviewed Mar. 10, 2012

"AWESOME!!! I also used cinnamon raisin bagels"

MY REVIEW
Reviewed Mar. 2, 2012

"This was so deliciously good after a long day. I used cinnamon raisin bagels for added flavor and it was a hit. My advice is to serve it warm and to put a dollop of Greek yogurt on top and it's out of this world. I'll definitely be making this again."

MY REVIEW
Reviewed Feb. 21, 2012

"I loved this recipe. Have never made bread pudding in the slow cooker before and this was delicious. I liked using the bagels. Turned out well."

MY REVIEW
Reviewed Feb. 12, 2012

"I would give it 5 stars. It has replaced my favorite dessert apple dumplings."

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