Who doesn’t relish the comforting warmth of a tender, custardy bread pudding with a hint of sweet cinnamon and a dollop of whipped cream on top? Isn’t it just like a gentle hug from grandma on a chilly evening? Well, I do! And if you’re a fan of this classic dessert, you’re in for a special treat. With this recipe, we’re adding a whole new dimension of convenience by making it in a slow cooker. Yep, you heard it right!
But why the slow cooker, you ask? Just imagine relaxing on your couch, enraptured by the pages of a gripping novel, while the pleasant aroma of slow-cooked bread pudding wafts through your home. It’s like having a magic kitchen elf doing all the hard work for you. Not only does slow cooking make everything super easy, but it also ensures that your bread pudding comes out perfectly moist and delicious every single time. Intrigued? Let’s get started!
The Magic of Slow Cooking
Slow cooking may seem like a recent trend, but it’s actually been around for centuries. Our ancestors used it to tenderize tough cuts of meat and to bring out the deep, rich flavors in their food. Today, we’re using this age-old method to make our bread pudding extra special. With slow cooking, the flavors get a chance to meld together resulting in a dessert that is wonderfully rich and complex.
Additionally, slow cooking also keeps the moisture locked in, making our bread pudding incredibly tender and custardy. You know, it’s just like when you take your time to nurture a plant, and it rewards you with beautiful blooms. Slow cooking rewards us with flavorsome, juicy outcomes.
Choosing the Right Bread
As the main ingredient, the type of bread you choose can make or break your bread pudding. For this recipe, we’re going with day-old French bread. Why day-old? Because slightly stale bread absorbs the custard mixture better, and it’s a great way to use up leftover bread instead of throwing it out. It’s like turning an old, forgotten book into a bestseller!
However, if you can’t find French bread, don’t worry. Other types of bread like challah, brioche, or even regular white bread will work just as fine. Just remember, the key is to let the bread dry out a bit before using it.
Creating the Perfect Custard Mix
The custard mix is another crucial component of our bread pudding. It needs to be sweet, but not too sweet, and creamy but not overly rich. We’re going for a delicate balance here. It’s like conducting a symphony, where every ingredient needs to play its part in harmony.
For our custard mix, we’ll be using whole milk, eggs, sugar, vanilla extract, and a hint of cinnamon. The cinnamon adds a lovely warmth and complexity to the pudding, while the vanilla gives it that familiar, comforting sweetness. Combine everything together, and you’ve got a custard mix that’s simply divine.
Preparation and Cooking
Ingredients
- 5 cups of day-old French bread, cubed
- 4 cups of whole milk
- 4 large eggs
- 1 cup of sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- A pinch of salt
Instructions
- In a large bowl, combine the milk, eggs, sugar, vanilla extract, cinnamon, and salt. Mix until well combined.
- Add the cubed bread to the bowl and stir until the bread is well coated with the custard mix.
- Grease your slow cooker and pour in the bread and custard mixture.
- Cook on low for about 4 hours, or until the pudding is set and the top is slightly golden.
- Serve warm with a dollop of whipped cream or a drizzle of caramel sauce. Enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition Information
- Calories: 350 per serving