Winter weather brings bread pudding recipes out of hiding

I’ve been double-dipping today. So chilly outside it was a great day to huddle in the kitchen and try out not just one, but two new bread pudding recipes. I’d picked up a new cookbook in Barnes & Noble the other day, and I must admit I bought it mostly because of the enticing photo of chocolate-stuffed slow-cooker French toast - a bread pudding in disguise and with chocolate too – how could I resist? Then there was the blackberry-caramel bread pudding recipe that crossed my path recently – I decided to give that one a try too. Ah, the house is smelling sooooooooooo lovely.

I’m waiting for these puddings to finish cooking, so I’ll report on them in the next blog article. But meanwhile here’s another slow-cooker recipe I can’t wait to try – it’s made with whole wheat bread, dried pears (or a combo of pears and apricots), and has some booze and a crunchy, nutty topping. Thanks to Anne and Marlene for sharing this one!

SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS

1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups)
1 quart (4 cups) half-and-half
4 large eggs
3/4 cup sugar
2 tablespoons whiskey or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
Pinch freshly grated nutmeg
12 ounces dried pears or a combination of pears and apricots, chopped
Topping:1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together
1 1/2 cups walnuts or pecans, toasted
Whipped cream or yogurt

If bread is not stale: Preheat oven to 400 degrees F. Spread bread cubes out on baking sheet and cook until toasted, about 10 minutes. Whisk half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in large bowl. Toss bread cubes and dried fruit together and place into slow cooker. Pour custard over top and press down lightly until all bread is covered with custard. Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from slow cooker and cool on rack, about 20 minutes. Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon-sugar, and toasted nuts. Top with whipped cream or yogurt, if desired. Serves 8.

Slow cooker white chocolate bread pudding is hot in the heat

We ushered in Hurricane Hanna here the other day, fortunately with just a small ‘poof’ of wind and a steamy, warm day. But it was perfect weather for trying out a bread pudding in the slow cooker - not adding any more heat to the house. This pudding came all the way from Arizona, sent by my Internet buddy, Marlene Shillington. She thought this dish, with its white chocolate, colorful dried fruit such as cranberries or cherries, and brandy, would make a wonderful holiday dessert. But no way were we going to wait that long to try this sweet delicacy.

Marlene found the recipe on Sunday Dinner Club, a group on the Web devoted to good food and recipes. And, while she was contemplating making it with a quick bread, such as a cranberry/banana or cinnamon bread, I decided to just go with the recipe as is – my freezer is bulging with leftover Italian bread that screams “Lemme outa here,” each time I open the door.

It was a snap to put together and, unlike some slow cooker bread puddings, which take many hours to cook, this one was ready in just under two hours. I plumped the dried cherries in brandy, then added them to the first layer of bread – I didn’t bother to drain them - why waste a good thing? I served the pudding topped with additional chopped white chocolate, some dried cherries on the side, and whipped cream. It was very fine for breakfast as well.

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING

1/3 cup dried cherries or dried cranberries

3 tablespoon brandy or bourbon

1 (3-ounce) bar white chocolate (a high-quality brand, such as Tobler or Lindt)

2 tablespoons butter

6 cups stale French bread cubes

4 eggs

1/3 cup sugar

1 cup half-and-half

1 teaspoon vanilla extract

Soak cherries or cranberries in brandy (or juice) for at least one hour, until plumped. Coarsely chop the chocolate bar. Meanwhile, bring all remaining ingredients to room temperature. Generously butter crockery insert of a 3-1/2-quart slow cooker. Cover bottom with half of bread cubes; then scatter with half of drained cherries and chopped chocolate. Layer on remaining bread cubes, and top with rest of cherries and chocolate. Whisk eggs and sugar until smooth; then whisk in half-and-half and vanilla until well-blended. Carefully pour over bread mixture, gently pressing down on bread to moisten all cubes. Cook on high for 1-3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature. Makes 6 servings.
(Recipe from Sunday Dinner Club on Yahoo groups on the Web.)

Portia's note: I didn't bring the ingredients to room temp, as suggested in this recipe. It came out fine.

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 …

BREAD PUDDING WITH VANILLA SAUCE IN SLOW COOKER

Pudding:
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.

Mother's Day Bread Pudding bakes in slow cooker

We’ll have the whole gang coming here for Mother’s Day. At the last count the guest list numbered fourteen, with the possibility of even more warm bodies. And as a mom of three and a grandmom of six, I’m working on a menu that will include easy dishes to make ahead.

So why aren’t we just going out and giving Mom/Grandmom a break, you ask? Hmm, well uh, I volunteered for this party, and with everyone chipping in to bring something, it will be a bit more relaxing (did I really say that?) than going out to a restaurant with the baby and toddler set.

Of course, one of the menu items will be a bread pudding. Something light and with a citrus scent for a touch of spring. I’ve decided to make an Orange Marmalade Bread Pudding in the slow cooker. Sitting in its own little corner of the kitchen counter, leaving the oven free to bake other dishes. This BP takes about two hours, more or less, as it puffs up and fills the house with a delectable aroma.

As a variation, you could substitute other thick-textured jams such as peach or strawberry for the marmalade. For my money, though you can’t beat the orange citrus scent. Try adding a handful of chopped nuts, perhaps macadamias, for some extra crunch.

ORANGE MARMALADE BREAD PUDDING (Slow Cooker)

Butter or cooking spray
5 to 6 cups white or egg bread, cut into cubes
1-1/4 cups orange marmalade
1 cup whole milk
1 cup half & half
1/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon Grand Marnier

Coat bottom and sides of slow cooker with butter or cooking spray. Place bread cubes in cooker. Pour marmalade over bread and stir to combine. In bowl, whisk together milk, half & half, sugar, eggs, vanilla, and Grand Marnier. Pour mixture over bread. Cover and cook on HIGH for 2 to 2-1/2 hours or until puffed up and fully cooked in center. Serve warm topped with whipped cream, ice cream, or topping. Serves 8.