Slow Cooker Mushroom Bread Pudding Recipe

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

You may also like Oven Baked Yorkshire Pudding or Slow Cooker Apple Pudding Cake

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