Рецепт French Toast Bread Pudding {Slow Cooker Monday}
How many of you love bread pudding?
Our family does to an extent. The kids may eat it if it's topped with ice cream. Husband Man however, isn't a big fan. In fact, I'm actually the only one who will eat it.
Slow Cooker Monday needed more breakfast dishes so I searched and searched for recipes on the web and came across this one from Better Homes and Gardens.
I failed to read the reviews underneath the recipe until the day I decided to make it. According to certain posts, instead of having it taste and look like Creme Brulee' French Toast, it turned out to be more like a bread pudding. This was not the kind of information I was wanting to hear :(
The ingredients had already been purchased, however, so I pressed on with things. I searched the web for a little more inspiration and came across a few slow cooker recipes for bread pudding. I took a few ingredients from the recipes that I found, put them together, and came up with this one.
It was so easy to make....and made the house smell absolutely wonderful!
You can top it with vanilla ice cream and caramel sauce for an evening dessert or just keep it simple with some powdered sugar.
Either way, have fun with it and send any of the left overs my way if you get a chance ;)
Ingredients:
- 7 and 1/2 cups Hawaiian Sweet Bread, chopped into 1 inch cubes
- 4 extra large eggs
- 3 and 1/2 cups of milk
- 1/4 cups white, granulated sugar
- 1/4 cups firmly packed light brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 and 1/2 tbsp. ground cinnamon
- Vanilla icecream (optional)
- Caramel Topping for Ice Cream (optional)
Directions:
1. Beat eggs and milk in a bowl until well blended. Should have a lemon-y consistency.
2. Beat in white sugar, brown sugar, vanilla extract, salt and ground cinnamon until well mixed.
3. Spray slow cooker liner with non-stick spray.
4. Place the bread cubes in first, followed by the egg and milk mixture. Make sure all of the bread cubes are soaked in the liquid.
5. Cook on high for 4 and 1/2 hours. Take the lid off and continue to cook for another 30 minutes. If a toothpick inserted into the middle comes out clean, then it's ready.
6. Serve warm or chilled. Top with powdered sugar or caramel sauce and ice cream if desired.
**Libby's Notes: From what I have seen and read about bread pudding, the top of the bread is supposed to be cooked and firm. The bottom part is supposed to be mushy but still have some firmness to it. Don't be surprised if the bottom is mushy.
Recipe Source: Inspired by numerous of recipes on the net