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, October 14, 2013

ENGLISH BREAD PUDDING

16 slices day-old firm-textured white bread
1 3/4 cups milk
1 pkg (8-oz) mixed dried fruit, cut into small pieces
1/2 cup chopped pecans
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread into 1-inch to 2-inch size pieces and place in crockpot or slow cooker.  Pour the milk over the bread and let soak for 30 minutes.  Stir in the dried fruit, pecans, and apple.

In a small bowl, combine the butter, brown sugar, egg, cinnamon, nutmeg, and cloves; pour over the bread mixture and stir well to blend.

Place lid on cooker and cook on low for 3 1/2 to 4 hours or until a wooden toothpick or skewer inserted in the center comes out clean.


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