Crockpot Leftover Cranberry Bread Pudding, Or Any Bread For That Matter!
Either you like bread pudding or you don't! If you do there is nothing like a nice dish of it with a little whip cream or like my father used to like it warm topped with just a little milk. Once again, it is a great recipe to use up old breads, and would make my mother proud how much bread I have not wasted through the years because of her waste not want not way she brought us up.
I have used all kinds of bread in my bread puddings, and all kinds of add ins, and different milk or cream combos, you name it I have probably tried it at one time or another.
Today's recipe is made with leftover holiday cranberry bread I froze for another day as I like to say. The recipe calls for 7 cups of cubed bread, however I only had 6 cups so used 1 cup of Tuscan bread to round out the recipe, I have used bagels, English muffins, muffins, you name it and like I said I have done it, as fill ins or the whole recipe. Any dried bread works in any combo in this recipe, the sky is the limit as they say. IF your bread is from frozen defrost before using..
My basic recipe is as follows:
SPRAY crockpot well, do not omit this step!!
7 cups of dried cubed bread, place in crockpot, I used cranberry mainly
1/2 cup of raisins or any dried fruit of choice(optional)I used a raisin medley
4 large eggs
2 cups of milk or cream of choice, I used 1 cup milk and 1 cup of French vanilla half and half cream
1/3 cup maple syrup(use a little more if just plain white bread) to taste
Dash of salt
1 Teaspoon of cinnamon
Add to crockpot gently mix in with the bread to coat, cover
Cook on LOW for 3 1/2 to 4 hours or until just starts to puff up
NOTE: I have a 3 1/2 quart crockpot, if yours is larger it may take less time!!