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Fresh Raspberry Bread Pudding

Serves 6 to 8

 

Here is a sumptuous plain vanilla bread pudding. You can substitute blueberries or blackberries for the raspberries.

Cooker: Medium round
Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered

5 to 6 cups coarsely crumbled or diced stale French bread, challah,
     challah, or rich white bread, crusts removed
1/2 pint container fresh raspberries
2 cups heavy cream
2 cups whole milk
1-1/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
Whipped cream for serving

1. Coat the slow cooker with butter-flavor nonstick cooking spray.

2. Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten. Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.

3. Remove the lid and cook on HIGH for another 15 minutes.

4. Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired.

 

Buy the Book!

 

from:
Not Your Mother's Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann
Harvard Common Press
$32.95, hardcover, 1-55832-244-2
$16.95, paperback, 155832-245-0
Recipe reprinted by permission.

 

Not Your Mother's Slow Cooker Cookbook

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This page created March 2005


 


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