Winter bread pudding with dried pears in a slow cooker
Votes: 2
Time: 3 hours 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Many people are used to making bread casseroles on weekends, giving the bread a dessert-like appearance. When there's no time to cook dessert breadYou can use store-bought bread with dried fruit, softened by cream, to create a pudding-like texture. This bread pudding, made in a slow cooker, is incredibly tender and rich in flavor, as this method allows all the ingredients to combine their flavors and aromas over a long period of time, enriching the dessert. Pour the cream over slices of stale bread and dried pears, turn on the slow cooker, and forget about it for a while. You'll have a wonderful dessert with a pleasant spicy note of bourbon, vanilla, and nutmeg. Sprinkle the pudding with cinnamon sugar and nuts, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bread pudding
- 1 loaf (about 450 g) multigrain whole grain bread, preferably stale, cut into large cubes (about 6 cups)
- 1 l (4 cups) low-fat cream
- 4 large eggs
- 3/4 cup sugar
- 2 tbsp whiskey or bourbon
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- A pinch of grated nutmeg
- 350 g dried pears mixed with dried apricots, chopped
Topping
- 1/4 cup sugar and 1/4 tsp ground cinnamon, mixed
- 1.5 cups toasted walnuts or pecans
- Whipped cream or yogurt
We recommend
Recipes with similar ingredients: whole grain bread, pears, dried apricots, walnuts, pecans, eggs, cream, nutmeg, whiskey, bourbon, cinnamon
Cooking the dish according to the recipe:
- In a large bowl, whisk together the cream, eggs, sugar, whiskey, vanilla, salt, and nutmeg. Combine the bread cubes and dried fruit and add to the slow cooker. Pour the cream over the top and press gently to coat the bread.
If the bread is not stale: Preheat oven to 200°C. Place bread cubes on a baking sheet and toast in the oven for about 10 minutes. - Close the slow cooker and cook at the lowest temperature until the pudding is puffed and springy, about 3 hours and 30 minutes. Remove the slow cooker bowl and let it cool on a wire rack for 20 minutes.
- Spoon the bread pudding into large bowls or cups and sprinkle each serving with cinnamon sugar and toasted nuts. Top with whipped cream or yogurt, if desired.
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