Tuesday, April 22, 2008

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.


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.

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