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    You are in: Home / Recipes / Crock Pot Bread Pudding Recipe
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    Crock Pot Bread Pudding

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 21, 2002

      I used hearth baked bread instead of bread crumbs because I wanted a more soid pudding. Everything worked well except I believe the High setting for over 6 hours was too long for my crockpot because the edges all around burned. However if yu cut the edges off everything turned out just fine.

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    • on September 26, 2002

      Yet another ingenious use for the good old crockpot! I used a slightly stale loaf of Italian bread and made my crumbs in the blender and left in some chunks for texture. I omitted the rasins but kept the banana. I was worried it would be too mushy, but it came out fine! The next time I make this, I'm going to brown some apples in a fry pan in some butter and add those. Thanks s'kat for sharing this!

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    • on December 27, 2008

      I omitted the banana, raisins and substituted some day-old (cubed) French bread for the breadcrumbs. This took me about 3 hours on the high setting. This was my first attempt at bread pudding and the family LOVED it. I also made (Vanilla Sauce) and served it on the side for whomever wanted it a bit sweeter. Yummo! Many thanks, s'kat!

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    • on September 01, 2008

      Delicious! 4 hours was sufficient for mine, and I doubled (approx) the recipe. Make sure to spray the crock pot really, really well, or it sticks like crazy. This is the 3rd or 4th time I've made it. I omit the raisins and bananas and serve with vanilla ice cream. My husband always adds caramel sauce too. My daughter has recently entered a phase where she likes her pb&j with the crusts cut off. So I make her a batch of sandwiches (hint* I stick them in the freezer and pull them out in the mornings for her lunch if I am in a hurry.) Anyway, since I cut the crusts off, I use those instead of breadcrumbs. Funny, she eats all the crusts in the bread pudding...

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    • on April 22, 2008

      I agree that the time is too long. I have an extra large 8 qt crock pot so I can double this recipe. Omitting the banana, upping the egg amount, and keeping the bread in cubes makes for a custard consistency with bites of brownie texture, wonderful. We eat this not just for dessert but also for breakfast.

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    • on November 25, 2006

      I am on a mission for all things crock pot! Besides adoring crock pot cooking which I have been doing since age 10, I need to find 'do-able' recipes for my pot for when I return to Morocco to live. If nothing else is shipped ahead, THIS time, my crockpot will be! I used a slightly stale french baguette as we get these in Morocco along with standard flat khoubz. It was teriffic! I even made a browned sugar (we can't get brown sugar) butter sauce just to see and it was nice. This recipe is most definitely a keeper for my Moroccan crockpot recipe file! Thank you!

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    Nutritional Facts for Crock Pot Bread Pudding

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 354.7
     
    Calories from Fat 76
    21%
    Total Fat 8.5 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 100.6 mg
    33%
    Sodium 568.7 mg
    23%
    Total Carbohydrate 56.7 g
    18%
    Dietary Fiber 3.0 g
    12%
    Sugars 16.8 g
    67%
    Protein 12.2 g
    24%

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