Ingredients
-
3
-
1
-
1 1/2
-
1/2
-
1/4
-
3
-
3/4
-
2
-
3
-
1/2
-
-
-
-
-
Directions
Pumpkin and Walnut Bread Pudding (Crock Pot), From The Best Slow Cooker Cookbook Ever , Very tasty, even with my experimentation used a grain bread that was drying out in the fridge, (white) cooking wine instead of sherry, & for milk I partly used dried milk mix since I didn’t have enough regular milk for the recipe I did sprinkle a touch of salt after reading Debbie’s review Seemed a little mushy, probably because of the type of bread used, but I still liked it The cooking times were perfect (1 1/4 hours w/lid 20 mins w/o lid), which is unusual because my crockpot usually cooks faster than what is called for , I made this recipe for my daughter’s pumpkin party (Halloween) so adults could have a nice dessert This was easy to fix ahead of time – then I turned off the crockpot so the bread pudding would be just slightly warm at serving time(one hour before) I thought it was delicious and it received lots of compliments The next time I think I’ll add a pinch of salt to bring out the sweetness Excellent! Thanks for the great fall recipe!
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Steps
|
1
Done
|
In a Large Bowl, Whisk the Eggs Until Smooth. |
|
2
Done
|
Whisk in the Pumpkin, Cinnamon, Nutmeg, and Cloves Until Well Mixed. |
|
3
Done
|
Whisk in the Sherry, Sugar, and Milk Until Smooth. |
|
4
Done
|
Stir in the Bread Cubes and Nuts. |
|
5
Done
|
Turn the Mixture Into a 3 1/2-Quart Electric Slow Cooker. |
|
6
Done
|
Cover and Cook on the High Heat Setting 2 1/4 to 2 1/2 Hours, or Until Puffed (do not Cook on the Low Heat Setting For a Longer Time). |
|
7
Done
|
Remove the Lid and Continue Cooking on High 20 to 30 Minutes Longer. |
|
8
Done
|
Serve Warm or at Room Temperature, Topped With Heavy Cream. |
