WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, January 21, 2013

CINNAMON RAISIN BREAD PUDDING WITH A TOUCH OF LEMON

Put that slow cooker/crockpot to use making dessert!

  • 4 cups bread cubes (about 7 slices day-old bread), preferrably multi grain
  • 5 eggs beaten
  • 1 tsp vanilla extract
  • 1/2 tsp lemon flavoring
  • 3/4 cup brown sugar
  • 3 1/2 cups milk
  • 1/2 teaspoon salt
  • 2 tablespoon ground cinnamon
  • 1/4 cup golden seedless raisins (or regular raisins)
  • 1 tablespoon butter melted
  •  
    In a large mixing bowl, combine all the ingredients together until the bread is wet. 
     
    Spray the inside of the cooker with nonstick cooking spray.  Transfer the mixture to the cooker.  Place lid on cooker and cook on high 4 to 5 hours.  About 30 minutes before the end of the cooking time, remove lid to help the juices cook down.
     

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