Monday, June 9, 2008

Slow cooker bread pudding with vanilla sauce beats the heat

We complained when it was too cold not long ago, and now it’s pay-back time. In the northeast corner of the US, we’re sweltering with high temps and humidity. And even though I’m not a big fan of AC, right now it feels pretty darn good. Even here on the New England shore, the ocean breezes seem to be on vacation.

But, the quest for bread pudding must go on!

Thankfully there are other ways to cook up a delicious pudding without heating up the oven. Today’s treat, which you can top with a wonderful vanilla sauce, “bakes” nicely in the slow cooker. It’s a good idea to keep an eye on this one toward the end of the cooking time so it doesn’t get too crispy around the edges. Also, you can sub another one of your favorite dried fruits for the raisins, such as cranberries, cherries, or apples.

I’m grateful to all the folks who sent me this recipe. I guess I’m not the only one who’s in heat. Well, uh, over bread pudding that is …


8 cups cubed day-old bread
2 cups milk
4 eggs
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. vanilla
1/4 tsp nutmeg
1 cup raisins

Spray slow cooker with cooking spray. Put bread in slow cooker. Combine next 6 ingredients, beat until smooth. Stir in raisins. Pour over bread and stir gently. Cover and cook on low for 3 hours. Watch so it doesn't get too hot and get crispy around the edges.

Vanilla Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla, or to taste

Melt butter in saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened.

No comments: