OLD FASHION RICE PUDDING WITH RAISINS

2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

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APPLE BREAD PUDDING

8 slices wheat bread, cut into cubes (about 4 cups)

1/2 cup (1 stick) butter, melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

3/4 cup firmly packed brown sugar

4 cups peeled and chopped cooking apples

Whipped cream for garnish

 

In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.

In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.

Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender.

 

Serve warm with whipped cream.

 

Yield: 4 servings

Note: Add 1/2 cup raisins if desired for Apple Raisin Bread.

This is my adaptation of a recipe I got from Mr Food.

NUTTY PUMPKIN-PIE PUDDING

Nonstick cooking spray

1 (15-oz can) pumpkin

2/3 cup evaporated milk 

1/3 cup sugar

2 tbsp pumpkin-pie spice

1 1-layer size yellow cake mix

1 cup walnuts or pecans, toasted and chopped

1/4 cup butter melted

Whipped cream for serving, optional

Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with the cooking spray.

In the prepared cooker, stir together pumpkin, milk, sugar and 1 tablespoon of the spice. Spread evenly over the bottom of the cooker.

In a medium bowl stir together the cake mix, nuts and remaining tablespoon of the spice. Evenly sprinkle over pumpkin mixture. Drizzle the butter over all.

Place lid on cooker and cook on high for 2 1/2 hours. Remove crockery liner from the cooker, if possible. Allow to cool, covered, for 30 minutes.

To serve, spoon the warm pudding into dessert dishes and top with whipped cream, if desired.

Yield: 8 servings

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BREAKFAST BREAD PUDDING

6 cups, preferably dense peasant-style or sourdough, bread cut into about 1" cubes

1/2 cup slivered toasted almonds
1 cup raisins
6 large eggs, beaten
1 3/4 cups 1% milk
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries, for serving
2 cups fresh blueberries, for serving
Fresh mint leaves for garnish, optional

Coat inside of crock pot with nonstick cooking spray or butter. Add the bread, almonds, and raisins; toss to combine.

In a bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over the mixture in the cooker; toss to blend.

Place lid on cooker and cook on low 4 to 4 1/2 hours or on high 3 hours.

Remove stoneware insert from base to allow cooling so pudding can set before serving.

Serve with the berries and add mint leaves, if desired.

Yield: 12 servings of approximately 1 cup
Per serving: 300 calories, 6g (1g sat) fat, 7g protein, 57g carbs, 3g fiber

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FRUIT AND NUT BREAD PUDDING

16 slices firm-textured day-old bread

1 3/4 cup milk
8-oz mixed dried fruit, cut into small pieces
1/2 cup chopped nuts
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, with crusts, into 1 to 2-inch pieces; place into slow cooker. Pour milk over the bread. Allow bread to soak for 30 minutes. Stir in the dried fruit, nuts, and apple.

Combine the remaining ingredients in a small bowl and pour over the bread mixture. Stir well to blend.
Place lid on cooker and cook on low setting 3 1/2 to 4 hours or until a skewer inserted in the center comes out clean.

Yield: 5 to 8 servings

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SPICY RICE PUDDING

2 cups milk

1 cup basmati rice
1/2 cup golden raisins
1/4 cup granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp ground cardamom
1 cinnamon stick
Ground cinnamon for garnish, optional

Spray slow cooker or crockpot with nonstick cooking spray.

Place the milk, rice, raisins, sugar, butter, vanilla, and cardamom in the cooker; stir to mix together well.  Add the cinnamon stick; cover and cook 2 to 2 1/2 hours on high or 4 to 5 hours on low.  Pudding is done when the rice is very soft and the pudding is thick and creamy.
Remove cinnamon stick before serving.
Variation: This pudding is good served topped with sliced banana.

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CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn

1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

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CREAMY RICE-RAISIN PUDDING

9 cups milk

1 cup long-cooking rice, uncooked
dash of salt
1 cup granulated sugar
3 eggs, beaten
1 tbsp vanilla
1 tbsp granulated sugar
1 cup cooked raisins
Cinnamon for garnish

In a slow cooker or crockpot combine the milk, rice, and salt; cover and cook on high 2 to 3 hours.  Stir every hour while  rice is cooking. Once the rice is cooked, stir in the cup of sugar.

In a small mixing bowl beat the eggs, vanilla, and 1 tablespoon of sugar together.  Add the egg mixture to the cooker, stirring to mix in well.  Replace lid and cook another 10 minutes until heated through.  Fold in the raisins.

Sprinkle top with cinnamon as a garnish when serving.

Serves 6 to 8

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CHOCOLATE MOCHA BREAD PUDDING

 

1 cup butter

1/4 cup granulated sugar
1 tsp ground cinnamon
4 large eggs
1 1/2 cups chocolate milk
1/4 cup strong black coffee
1/2 cup currants
1/2 cup raisins, optional
1/2 cup chocolate chips
1 cup toasted, chopped pecans
4 cups state white bread, cut into cubes or bite-size pieces

In large mixer bowl, beat the butter, sugar, and cinnamon using mixer.  Add the eggs and beat until fluffy.  Mix in the milk, coffee, currants, and raisins, if using.  Using a large spoon or silicone spatula to fold in the chocolate chips, pecans, and bread cubes.

Lightly grease, or spray with a nonstick cooking spray, the crock pot or slow cooker.  Add lid and cook on low setting for 5 to 6 hours or on high for about 3 hours.

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SNICKERS BREAD PUDDING

1 3/4  cups packed brown sugar

1/4 cup granulated sugar

1/3 cup unsweetened cocoa

1 cup milk

1/2 cup butter, melted

3 large eggs, lightly beaten

2 teaspoons vanilla extract

5 cups torn firm white whole-wheat bread

1 cup chopped Snickers candy bars

Caramel topping

Additional chopped Snickers candy bars

 

In a medium bowl, stir together the brown sugar, granulated sugar, cocoa, milk, butter, eggs, and vanilla until blended. Stir in bread and Snickers. Pour into a 3- to 4-quart slow cooker that has been lightly sprayed with butter-flavored cooking spray.

Place lid on cooker and cook on LOW setting 2 hours, or until center is set but is still jiggly. To serve, dip into serving dishes and top with caramel topping and the additional chopped Snickers.

Note: This is my version of an old Mr. Foods recipe.

PINEAPPLE-COCONUT-PEARL TAPIOCA

Cooking spray

3/4 cup sugar

1/2 cup regular small pearl tapioca (do not substitute)

2 (13.5-ounce) cans light coconut milk

1 large egg

1/2 cup finely chopped fresh pineapple

1/2 cup flaked sweetened coconut, toasted

Coat a 4-quart electric slow cooker with cooking spray. Combine sugar, tapioca, and coconut milk in slow cooker, stirring with a whisk. Cover and cook on LOW for 2 hours or until most of tapioca is transparent. (Pudding will be thin.)

2. Place egg in a medium bowl; stir with a whisk. Add 1/2 cup hot tapioca mixture to egg, stirring constantly with a whisk. Stir egg mixture into remaining tapioca mixture in slow cooker. Cover and cook on LOW for 30 minutes. Turn off slow cooker. Stir pineapple into tapioca mixture; cover and let stand 30 minutes. Serve warm or chilled. Top each serving with toasted coconut.

This is a Cooking Light recipe from a few years ago.

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CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

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PUMPKIN - CRANBERRY CUSTARD

1 can (30-oz) pumpkin pie filling

1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.

This is the file photo.

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 crock-pot 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.

This is the file photo.

CHOCOLATE COCONUT BREAD PUDDING

3 large eggs

2 cans (13 1/2-oz each) coconut milk
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 loaf French bread, cut into 1-inch cubes (day-old works best)
1 cup flaked coconut
1 cup chocolate chips
1/2 cup chopped pecans, optional
whipped cream for serving, optional

In a large bowl, use a wire whisk to combine the eggs, coconut milk, sugar, cinnamon, nutmeg, and salt until well blended.

Add the bread cubes, coconut, chocolate chips, and pecans - if using - to the egg mixture; still gently just until coated.  Cover and refrigerate for an hour.

Lightly spray a 4 to 5-quart slow cooker or crockpot with canola or olive oil cooking spray.  Transfer the bread mixture to the cooker.  Place lid on cooker and cook on low setting for approximately 3 hours or until set.

To serve top with whipped cream, if desired.

Note: File Photo

CINNAMON RAISIN BREAD PUDDING WITH A TOUCH OF LEMON

Put that slow cooker/crock-pot to use making dessert!

4 cups bread cubes (about 7 slices day-old bread), preferably 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.

CINNAMON-RAISIN BREAD PUDDING

3 large eggs

1/2 cup packed brown sugar
1/2 tsp ground nutmeg
1 cup milk
1 cup heavy cream
1 tsp vanilla extract
1/4 cup butter, melted
1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup cinnamon chips (butterscotch chips if you can't find cinnamon)
1/2 cup chopped, toasted pecans
whipped cream for serving, optional

In a large bowl, whisk together the eggs, brown sugar, and nutmeg; stir in the milk, cream, vanilla extract, and butter.  Add bread cubes, stirring until completely moistened.  Stir in the chips and pecans.

Transfer mixture to a lightly greased 4-quart crock-pot.

Place lid on cooker and cook on low setting for 2 hours or until the center is set.

Very carefully, using oven mitts, remove the crock from the heating element portion of the cooker.  Set crock aside and allow to set, covered, for 30 minutes before serving.

Serve warm with a dollop of whipped cream, if desired.

Note: This is a recipe I got several years ago from Mr. Food.

APPLE-WALNUT BREAD PUDDING

8 slices multi-grain bread, cubed

2 medium-size tart apples, peeled & sliced
1 cup chopped toasted walnuts
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
2 egg whites, lightly beaten with the whole eggs
2 cups cream
1/4 cup apple juice
2 tablespoons butter, melted

Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

Serve with ice cream or whipped cream, if desired.

Yield: 8 to 10 servings

Note: File Photo