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    You are in: Home / Recipes / Slow Cooker Bread Pudding Recipe
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    Slow Cooker Bread Pudding

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 25, 2006

      This was totally awesome. I did boost the cinnamon to about 1-1 1/2 teaspoons. And upped the raisins to 1 cup.

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    • on October 06, 2008

      Awesome recipe, although I had to finish it in the oven. (Crockpot is too small, and I had too much. Sides were starting to burn but middle was still uncooked) This is perfect if you like eating bread pudding for breakfast with a tiny bit of maple syrup. Definetly a keeper, I loved this one !

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    • on December 05, 2008

      This was not good at all. There was not enough custard to coat all of the bread, so it was very dry, and a lot of the bread on the bottom and sides burned. I will not be making this again.

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    • on January 01, 2008

      This is an excellent recipe. My only beef is, a 300 ml can of sweetened condensed milk is less than 14 ounces but two cans is too much.

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    • on September 10, 2007

      Very good, and so much easier to make than the traditional way, that I would definitely make it again. I made a whiskey sauce over the stove and served the warm sauce over the warmed-up bread pudding. It was an excellent combination.

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    • on August 11, 2007

      Easy to make and tasty. We reduced the serving size and poured on custard when serving. That's how we usually have bread pudding in NZ.

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    • on October 05, 2004

      Yummy, but I prefer the traditional method with real sugar. This had a different sort of taste.

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    Nutritional Facts for Slow Cooker Bread Pudding

    Serving Size: 1 (120 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 267.1
     
    Calories from Fat 62
    23%
    Total Fat 6.9 g
    10%
    Saturated Fat 3.1 g
    15%
    Cholesterol 119.2 mg
    39%
    Sodium 290.9 mg
    12%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 1.0 g
    4%
    Sugars 27.4 g
    109%
    Protein 8.8 g
    17%

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