Crockpot Cinnamon-Raisin Bread Pudding

Crockpot Cinnamon-Raisin Bread Pudding Recipe - Delicious and Easy-to-Prepare

Preparation time: 1 hour | Cooking time: 3 hours | Servings: 6

Introduction

Crockpot Cinnamon-Raisin Bread Pudding is a delicious and comforting dessert that is perfect for any occasion. This recipe combines the warm flavors of cinnamon and nutmeg with the sweetness of raisins and pecans, all soaked in a rich custard mixture. The best part is that it can be easily made in a slow cooker, making it a convenient and hassle-free dessert option.

History

Bread pudding has been a popular dessert for centuries, with variations found in many different cultures around the world. The combination of stale bread, eggs, milk, and sugar has been a way to make use of leftover ingredients and create a delicious and satisfying dessert. The addition of cinnamon, raisins, and nuts adds a flavorful twist to this classic dish.

Ingredients

3 large eggs, beaten
0.5 cup sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup milk
1 cup whipping cream
1 tsp vanilla extract
2 tbsp butter, melted
1 (1 lb (454 g)) cinnamon-raisin bread loaf, cut into 1 inch pieces
0.5 cup chopped pecans, toasted
whipped cream (optional)

How to prepare

In a large bowl, whisk together the first 4 ingredients.
Stir in the milk, cream, vanilla, and butter.
Add the bread cubes and pecans, stirring gently until the bread is moistened.
Cover and chill for 1 hour.
Lightly grease a 2.5 qt (2.36 liter) soufflé dish and pour the bread mixture into it.
Cover the dish with aluminum foil.
Pour 1 cup of water into a 6 qt (5.68 liter) slow cooker and place a wire rack on the bottom to fit the cooker.
Place the soufflé dish on the rack.
Cover the slow cooker and cook on high for 3 hours or until a sharp knife comes out clean when inserted into the dish.
Allow the dish to cool slightly before serving.
Serve warm with whipped cream, if desired.

Variations

Substitute the raisin bread with cinnamon swirl bread for a different flavor profile.
Add a splash of rum or bourbon to the custard mixture for a boozy twist.
Mix in some dried cranberries or chopped apples for added texture and flavor.

Cooking Tips & Tricks

Make sure to use stale bread for the best texture in your bread pudding.

- Toasting the pecans before adding them to the mixture will enhance their flavor.

- Chilling the bread mixture for at least 1 hour will allow the flavors to meld together.

- Using a wire rack in the slow cooker will help to evenly cook the bread pudding.

- Serve the bread pudding warm for the best taste and texture.

Serving Suggestions

Serve the Crockpot Cinnamon-Raisin Bread Pudding warm with a dollop of whipped cream on top for a decadent treat. It can also be enjoyed with a scoop of vanilla ice cream or a drizzle of caramel sauce for added sweetness.

Cooking Techniques

The key to making a successful Crockpot Cinnamon-Raisin Bread Pudding is to cook it on high heat for 3 hours, or until a knife inserted into the center comes out clean. This slow cooking method allows the flavors to meld together and creates a moist and tender dessert.

Ingredient Substitutions

Use any type of bread you have on hand, such as brioche or challah, in place of the raisin bread.

- Almond or soy milk can be used as a dairy-free alternative to milk and cream.

- Walnuts or almonds can be substituted for pecans in this recipe.

Make Ahead Tips

You can prepare the bread mixture for the Crockpot Cinnamon-Raisin Bread Pudding ahead of time and refrigerate it for up to 24 hours before cooking. This allows the flavors to develop and makes for an easy and convenient dessert option.

Presentation Ideas

Serve the Crockpot Cinnamon-Raisin Bread Pudding in individual ramekins for a more elegant presentation. Dust the top with powdered sugar or cinnamon for a decorative touch. You can also garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

This rich and decadent dessert pairs well with a cup of hot coffee or tea. For a more indulgent treat, serve it with a glass of dessert wine or a creamy liqueur. The warm flavors of cinnamon and nutmeg complement the sweetness of the pudding perfectly.

Storage and Reheating Instructions

Leftover Crockpot Cinnamon-Raisin Bread Pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds or until warmed through. Serve with a dollop of whipped cream for a delicious dessert.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 20g

Fats

- Total Fat: 15g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin D: 1.5mcg

- Calcium: 120mg

- Iron: 1.5mg

- Potassium: 180mg

Alergens

Contains: Eggs, Milk, Nuts

Summary

This Crockpot Cinnamon-Raisin Bread Pudding is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of protein and essential vitamins and minerals. However, it may not be suitable for those with allergies to eggs, milk, or nuts.

Summary

Crockpot Cinnamon-Raisin Bread Pudding is a comforting and delicious dessert that is perfect for any occasion. This recipe combines the warm flavors of cinnamon and nutmeg with the sweetness of raisins and pecans, all soaked in a rich custard mixture. With simple ingredients and easy preparation, this bread pudding is sure to become a favorite in your household. Serve it warm with a dollop of whipped cream for a decadent treat that will satisfy your sweet tooth.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a crisp autumn day when my dear friend Martha invited me over for tea and a chat. As I walked into her cozy kitchen, the sweet aroma of cinnamon and baking bread filled the air, instantly making me feel at home.

Martha greeted me with a warm hug and a mischievous glint in her eye. "I have a special treat for you today, my dear," she said as she led me to the dining table where a steaming crockpot filled with what looked like a heavenly dessert awaited us.

As we sat down to enjoy our tea and the delicious bread pudding, Martha shared with me the story behind the recipe. She had learned it from her own grandmother, who in turn had inherited it from a dear friend many years ago.

The secret to this delectable treat, Martha explained, was in the slow cooking process that allowed the flavors to meld together and the bread to soak up all the cinnamon and raisin goodness. It was a simple yet magical recipe that had been handed down through generations, each cook adding their own touch to make it truly their own.

I was enchanted by the story and the taste of the bread pudding. The warm, comforting flavors of cinnamon and raisins transported me back to my own childhood, when my grandmother would bake treats like this for me on cold winter nights.

From that day on, the crockpot cinnamon-raisin bread pudding became a staple in my own kitchen. I would make it for family gatherings, potluck dinners, and even just as a special treat for myself on lazy Sunday afternoons.

Over the years, I have tweaked the recipe to suit my own tastes, adding a bit more cinnamon here, a handful of walnuts there. But the heart of the recipe remains the same - a simple, comforting dessert that brings joy and warmth to all who taste it.

As I pass on this recipe to you, my dear grandchild, I hope you will enjoy making it as much as I have. Remember the stories behind the recipes, the love and care that went into creating them, and most importantly, the joy that comes from sharing a delicious meal with loved ones.

So gather your ingredients, set your crockpot to low, and let the magic of cinnamon and raisins fill your home. May this bread pudding bring you as much happiness as it has brought me over the years. Bon appétit!