Once again, it's time to ROCK YOUR CROCK!
Regular readers know that one of my criteria for favorite recipes is that they are easy to prepare. Which is why I love slow cooker recipes so much: What could be easier than throwing everything in the crockpot and walking away?
However, if you've browsed through Pinterest much, you know that while many crockpot recipes are easy, they are also just plain gross. Gloppy, beige and full of cream-of-whatevs condensed soup: no thanks. That's not how The Ninj rolls. (Don't forget that you can make homemade cream-of-whatevs soup as a substitute!)
Trust me: this bread pudding is not gross.
A fun thing I discovered about crockpot cooking is that you can make a lot more dishes in it that you would think if you essentially turn it into an overnight waterbath: Put a Pyrex dish full of your ingredients inside the crock, surround it with water and let it cook overnight. That's how I make my crockpot apple pie oatmeal, which we eat a lot of around Casa de Ninj.
That is also how I made this bread pudding. I figured if the waterbath worked for the oatmeal, why not for bread pudding?
Ehrmergahd, peeps, this is such an amazing breakfast treat. Sure, you can serve it as dessert, but it seems so much more decadent to eat it for breakfast.
And like so many of my other favorite recipes, it's easily customizable. Not a huge fan of raisins? Just substitute an equal amount of chopped dried apples, pears or apricots. Or mix a mashed ripe banana into the batter if you have one dying a slow death on your kitchen counter. And the taste will vary based on the kind of bread that you have on hand.
This slow cooker bread pudding is also the perfect breakfast for the whole family or for when you have houseguests. One loaf pan will easily feed four or five people. And it's incredibly handy to have a warm, delicious breakfast waiting for you when you wake up.
So, are you a slow cooker fan? How do you rock your crock? Leave a comment: The Ninj wants to know.
Slow Cooker Bread PuddingNote: You will need a Pyrex loaf pan or bowl that will fit inside a large crockpot.
4 cups cubed rustic bread (preferably a tad stale)
1/2 cup raisins (or other dried fruit)
2 cups skim milk
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup pure maple syrup
1 tablespoon rum or rum extract
Place the cubed bread in a Pyrex loaf pan or bowl and add the raisins (toss it a bit to distribute the raisins). In another bowl, whisk together all the remaining ingredients and pour the mixture over the bread.
Place the Pyrex pan/bowl inside your crockpot. Fill the crock with water to just above the ingredient line in the pan/bowl, being careful not to fill it too high. Cover the crock and cook on LOW for about 7 hours (it will stay hot in the crock for a couple more hours, if need be, due to the hot water).