Slow Cooker Mushroom Bread Pudding Recipe

2017-12-25
  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    242 cal
  • Protein

    10 g
  • Carbohydrate

    21.1 g
  • Fat

    13.2 g
  • Cholesterol

    131.1 mg
  • Sodium

    432 mg

Slow cooker mushroom bread pudding recipe. Very popular pudding cooked in a slow cooker. It can be cooked after the assembling but is more flavorful if refrigerated overnight. Enjoy it! You may also like Hungarian Noodle Pudding:

Slow Cooker Hungarian Noodle Pudding Recipe

This delicious recipe can be served as a dessert or main dish.

Makes 10 servings

Ingredients: 4 large eggs, separated, 1/2 cup (125 ml) granulated sugar, 1 cup (250 ml) reduced-fat sour cream, 1 tablespoon (15 ml) grated orange zest, 2 teaspoons (10 ml) ground cinnamon, 8 oz (240 g) cooked egg noodles, 2 tablespoons (30 ml) unsalted butter, 1/2 cup (125 ml) melted seedless raspberry preserves, 1/2 cup (125 ml) chopped almonds

Instructions: In a small mixing bowl, combine egg yolks and sugar. Beat until thick and lemon-colored, for about 5 minutes. Stir in sour cream, orange zest, and ground cinnamon and beat well.

In a large mixing bowl, using clean beaters, beat egg whites until stiff peaks form. Fold yolk mixture into egg whites.

In a large mixing bowl, combine cooked egg noodles, unsalted butter, and egg mixture. Mix well.

Lightly grease a slow cooker with nonstick cooking spray. Spoon half of the mixture into slow cooker. Spoon raspberry preserves over noodles and sprinkle with 1/4 cup (60 ml) chopped almonds. Top with remaining noodle mixture and remaining 1/4 cup (60 ml) almonds.

Cover slow cooker and cook on high-heat setting until set, for about 1 hour. Turn off slow cooker and open the lid. Invert noodle pudding onto a serving platter. Serve warm.

Variation: Cherry-Peach Dessert Kugel- make the recipe, as shown above, omitting raspberry preserves and stirring 1 cup (250 ml) reduced-fat cottage cheese, 8 oz (240 ml) can drained chopped peaches, and 1/3 cup (80 ml) dried cherries into noodle mixture. Cook and enjoy it!

Slow Cooker Mushroom Bread Pudding Recipe

Ingredients

  • 8 oz (240 g) Italian bread, cut into cubes
  • cooking spray
  • 1 teaspoon dried thyme
  • 1/2 pound (240 g) crermini mushrooms, sliced
  • 3/4 cup thinly sliced celery
  • 3/4 cup chopped yellow onion
  • 3/4 cup chopped green bell pepper
  • 1 clove garlic, peeled and minced
  • 2 tablespoons olive oil
  • 1 cup (250 ml) light cream
  • 1 cup (250 ml) whole milk
  • 4 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 oz (30 g) finely shredded Asiago cheese

Method

Step 1

Place cubed Italian bread in a small bowl. Spray lightly with cooking spray and sprinkle with thyme. Toss well. Transfer bread mixture on a cookie sheet.

Step 2

Preheat the oven to 375 F (180 C). Bake in preheated oven until just beginning to brown, for about 15 minutes.

Step 3

In a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms, celery, onion, bell pepper, and garlic. Saute, stirring occasionally, until tender, for about 8 minutes.

Step 4

In a large mixing bowl, combine cream, milk, beaten eggs, and seasoning. Mix until well blended. Stir in bread cubes and sauteed vegetables. Spoon mixture into greased slow cooker crock. Sprinkle with shredded cheese. Refrigerate overnight.

Step 5

Return crock to slow cooker. Cover and cook on high-heat setting for 4-5 hours.

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