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

    Slow Cooker Raspberry Bread Pudding. Photo by crn62

    1/1 Photo of Slow Cooker Raspberry Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    15 mins

    2 hrs 45 mins

    "Food:The Way To Anyone's Heart"'s Note:

    This recipe is from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites).

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 -6 cups coarsely crumbled or diced stale French bread or 5 -6 cups challah or 5 -6 cups rich white bread, crusts removed
    • 1 pint fresh raspberry
    • 2 cups heavy cream
    • 2 cups whole milk
    • 1 1/4 cups sugar
    • 6 large eggs
    • 1 tablespoon vanilla extract
    • whipped cream, for serving

    Directions:

    1. 1
      SlowCooker: Medium round.
    2. 2
      Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
    3. 3
      Coat the slow cooker with butter-flavor nonstick cooking spray.
    4. 4
      Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
    5. 5
      Repeat the layers, ending with the berries on top.
    6. 6
      In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
    7. 7
      Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
    8. 8
      Remove the lid and cook on HIGH for another 15 minutes.
    9. 9
      Cover, turn off the cooker, and let the pudding stand to cool slightly.
    10. 10
      Serve warm or at room temperature, with whipped cream, if desired.

    Ratings & Reviews:

    • on August 23, 2011

      45

      I made this very tasty dish with 2 major changes. I used fresh cherry's instead of the rasberrys and pepperidge farms raisin bread. Maybe with the rasberrys It would be 5 stars. It had a nice texture but was a little watery on the bottom. since I made two big changes I will make this again and follow the recipe to the T and repost if the results are different. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010

      Exceptional! I'll make this my "staple" and throw out the old recipe. I substituted blueberries for the raspberries.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Slow Cooker Raspberry Bread Pudding

    Serving Size: 1 (495 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1704.7
     
    Calories from Fat 547
    32%
    Total Fat 60.8 g
    93%
    Saturated Fat 33.4 g
    167%
    Cholesterol 454.2 mg
    151%
    Sodium 1662.8 mg
    69%
    Total Carbohydrate 242.2 g
    80%
    Dietary Fiber 11.8 g
    47%
    Sugars 80.0 g
    320%
    Protein 50.0 g
    100%

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