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Simple Bread Pudding

6 - 8 slices of bread, cubed
2 cups milk
2 eggs
1/4 cup sugar
1 tsp. ground cinnamon
1 tsp. vanilla


Sauce:
6 oz can concentrated grape juice
1 tbsp. cornstarch


Place bread in slow cooker.

Whisk together milk, eggs, sugar, cinnamon, and vanilla. Pour over bread.

Cover. Cook on High 2 - 2 1/2 hours, or until mixture is set.

Combine cornstarch and concentrated juice in saucepan. Heat until boiling, stirring constantly, until sauce is thickened. Serve drizzled over bread pudding.

Makes 6 - 8 servings.
Jim's Comments:

I didn't have a lot of bread so I used what I had on hand: half a small loaf of homemade white bread made that morning.

Because of not having a lot of bread, I used a 1 1/2 quart slow cooker.

I resisted the urge to throw in a handful of raisins,

The pudding was good without the sauce. In fact, we thought that the sauce really didn't add all that much to the pudding. We thought that a better sauce would be plain, old, vanilla ice cream, or a huge dollop of vanilla custard.

If you make the grape sauce and just 'drizzle' it over your pudding, you'll have a lot of grape sauce left over.

I'll make this again without the grape sauce.




Some general comments about this recipe:


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