Slow Cooker Creamy Rice Pudding Recipe

Slow Cooker Creamy Rice Pudding Recipe

Slow cooker creamy rice pudding recipe. Very delicious dessert cooked in the slow cooker. For a summer treat, mix fresh berries into pudding before serving.

Slow Cooker Pineapple Custard Bread Pudding Recipe

Makes 8 servings

Ingredients: 8 tablespoons (120 ml) unsalted butter at room temperature, 1/2 cup (125ml) granulated sugar, 1/2 cup (125 ml) light brown sugar, 1/2 teaspoon (2 ml) ground cinnamon, 2 large eggs, beaten, 15½ oz (465 ml) can crushed pineapple, drained, 2½ cups (625 ml) cubed French bread, lightly toasted, 6 tablespoons (90 ml) coarsely chopped macadamia nuts

Instructions: In a large mixing bowl, combine unsalted butter, granulated and brown sugars, and ground cinnamon. Beat until fluffy. Add beaten eggs to butter mixture and beat well. Stir in drained pineapples and cubed French bread. Cover slow cooker and cook on high-heat setting for 1½ hours or until it is set, and a sharp knife inserted in the center of pudding comes out clean.

Turn off the slow cooker and open the lid. Transfer baked bread pudding to a serving platter. Serve warm. Sprinkle each serving with macadamia nuts.

Slow Cooker Cranberry Toffee Pudding Recipe

Makes 6 servings

Ingredients: 1½ cups (375 ml) whole milk, 2 large eggs, beaten, 1/3 cup light brown sugar, 1/2 cup dried cranberry, 1/2 cup toffee chips, 2 cups cubed sourdough bread, 1/3 cup coarsely chopped walnuts, Toffee sauce (see recipe below)

Instructions: In a large mixing bowl, combine milk and beaten eggs. Blend well. Stir in brown sugar, dried cranberries, and toffee chips. Gently mix in bread and chopped walnuts. Spoon the bread mixture into a 9 x 5 -inch (22.5 x12.5 cm) loaf pan. Cover securely with aluminum foil.

Set the pan on the rack in the slow cooker. Cover the cooker and cook on high-heat setting for until bread pudding is set, and a toothpick inserted in the center of the pudding comes out clean, for about 2 hours. Serve it warm with Toffee Sauce.

Toffee Sauce Recipe

Makes 1/2 cup (125 ml)

Ingredients: 1/2 cup dark brown sugar, 1/2 cup (125 ml) water, 2 tablespoons light corn syrup, 1/2 teaspoon vanilla

Instructions: In a small saucepan, combine sugar, water, and corn syrup. Mix well. Heat over medium-high heat to boiling, stirring until sugar dissolved completely. Reduce heat to low and simmer until the sauce is the consistency of maple syrup, for about 10 minutes. Stir in vanilla. Serve with Cranberry Toffee Bread Pudding.

Slow Cooker Creamy Rice Pudding Recipe

You may also like Slow Cooker Apple Pudding Cake or Pressure Cooker Baked Rice Pudding

Ingredients

• 4 cups (1L) whole milk, divided
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 3/4 cup converted long-grain rice, cooked
• 1½ tablespoons cornstarch
• ground cinnamon, as garnish

Method