Slow Cooker Mushroom Bread Pudding Recipe2022-12-25
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker mushroom bread pudding recipe. Very popular pudding cooked in a slow cooker. It can be cooked after the assembly 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 the 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 the slow cooker. Spoon raspberry preserves over noodles and sprinkle with 1/4 cup (60 ml) chopped almonds. Top with the remaining noodle mixture and the remaining 1/4 cup (60 ml) of almonds.
Cover slow cooker and cook on high-heat setting until set, for about 1 hour. Turn off the 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 and chopped peaches, and 1/3 cup (80 ml) dried cherries into noodle mixture. Cook and enjoy it!
Slow Cooker Mushroom Bread Pudding Recipe
- 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
Place cubed Italian bread in a small bowl. Spray lightly with cooking spray and sprinkle with thyme. Toss well. Transfer the bread mixture to a cookie sheet.
Preheat the oven to 375 F (180 C). Bake in the preheated oven until just beginning to brown, for about 15 minutes.
In a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms, celery, onion, bell pepper, and garlic. Sauté, stirring occasionally, until tender, for about 8 minutes.
In a large mixing bowl, combine cream, milk, beaten eggs, and seasoning. Mix until well blended. Stir in bread cubes and sautéed vegetables. Spoon mixture into greased slow cooker crock. Sprinkle with shredded cheese. Refrigerate overnight.
Return crock to slow cooker. Cover and cook on a high-heat setting for 4-5 hours.