Hey Smidgers,
Have you ever had to throw bread away because it doesn’t get eaten fast enough? It happens all the time around the smidge household. We are not big bread eaters, and usually, forget we have a loaf that we need to eat. The Lovely Amy’s best friend found an easy bread pudding recipe one day, and in true Smidge fashion, I tweaked it and made it just a little better.
The first time we made it we used brioche bread. Wow. Talk about decadent. The richness of the bread really made a difference. We have made this several times, using different bread every time and I have to say, the brioche version is my favorite. Although I am going to try glazed donuts before too long. That might turn out to be my new favorite.Ok, enough rambling on. I’m going to show you how easy this is to make.
Ok, enough rambling on. I’m going to show you how easy this is to make. Like I said, this is a really easy and flexible recipe. You can use just any bread you like. You can adjust the sugar if you like. You can add more chocolate chips, or don’t add any if you don’t feel like it. You could even leave out the sugar completely to make a savory bread pudding. Maybe add some smoked gouda cheese. There are so many different things you can do with this recipe, I could go on and on.
First things first. Gather your ingredients. For some reason, I forgot the brown sugar when I took the picture of the ingredients. The bread should be slightly stale. If you don’t have any stale, just put the slices on a baking sheet and toast in an oven at around 250 degrees for a few minutes until the slices feel stale. Following the recipe is really easy. Just add the liquid ingredients, the sugar, and the cinnamon to a mixing bowl and mix completely. Tear the bread into chunks, add to the bowl, and mix together.
Following the recipe is really easy. Just add the liquid ingredients, the sugar, and the cinnamon to a mixing bowl and mix completely. Tear the bread into chunks, add to the bowl, and mix together.
Once everything is mixed together, pour the mixture into a medium slow cooker. We have a four-quart size, but if you have a bigger one, it shouldn’t matter. It will just cook a little faster.
Cover and set the slow cooker up to cook on low for two hours.It will be ready when the center of the pudding is set but still jiggles.
Like I said before. You can do so many different things with this recipe. If you want it sweeter, add more sugar. If you want it to be completely chocolate, add a half cup unsweetened cocoa powder. I want to try a savory version with shrimp or crawfish and cheese. Use your imagination.
Oh. Here’s a picture of the finished product. No post about cooking is complete without a finished product pic.
That’s it for today smidgers. I think I have rambled on enough about bread pudding for one day. Until next time, food is love.
- 1¼ cups packed dark brown sugar
- ½ cup milk
- ½ cup heavy cream
- ½ cup melted butter
- 3 large eggs, beaten
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 6 cups bread, torn into bite size pieces
- ½ cup dark chocolate chips (Optional)
- Caramel sauce
- In a medium mixing bowl, combine all ingredients except for the bread.
- Mix in the bread.
- Pour into a 4 qt. slow cooker.
- Cover and cook on low setting for 2 hours or until the middle sets but still jiggles.
- Serve topped with caramel sauce.
English
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