Brioche Bread Pudding with Fresh Fruit
Sugar and Spice Tapioca Pudding
SERVES 6 TO 8 • SLOW COOKER SIZE: 4 QUART
Your guests will find it impossible to resist this Southern-style pecan-and-cinnamon-flavored bread pudding. Serve it with French Quarter Praline Dip as a sauce and brew a cup of chicory coffee. Now you and your guests can enjoy the flavors of New Orleans.
Nonstick cooking spray
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 large eggs, at room temperature
1 teaspoon ground cinnamon
7 to 8 cups cubed cinnamon swirl bread
½ cup pecan pieces, toasted (see Tips)
Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and cinnamon.
Add the bread cubes and pecans and stir gently. Pour the mixture into the slow cooker. Cover the slow cooker and bake on low for 2 to 3 hours, or until the pudding is set.
Spoon the warm bread pudding into individual serving bowls.
TIP:
• Spoon French Quarter Praline Dip over individual bread pudding servings for a decadent delight.
MAKES 6 TO 8 SERVINGS • SLOW COOKER SIZE: 4 QUART
Do you love to sip cappuccino? Coffee, milk, chocolate, and a touch of coffee-flavored liqueur make a warm and tempting beverage in your cup—and that same combination makes this bread pudding truly wonderful.
Nonstick cooking spray
8 ounces day-old French bread, cut into 1-inch cubes (5½ to 6 cups)
⅓ cup boiling water
1 tablespoon espresso powder
⅓ cup sugar
1 cup whole milk
1 cup half-and-half
4 large eggs, at room temperature
2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
Coffee Hard Sauce (optional; recipe follows)
Preheat the oven to 300°F. Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
Spread the bread cubes in a single layer on a rimmed baking sheet. Bake in the oven for 20 minutes, or until dry and lightly toasted. Let cool.
In a large bowl, stir together the boiling water, espresso powder, and sugar, stirring until the espresso and sugar have dissolved. Whisk in the milk, half-and-half, eggs, liqueur, and vanilla. Add the toasted bread cubes and stir to coat evenly. Stir in the chocolate chips. Pour the mixture into the slow cooker.
Cover the slow cooker and bake on low for 3½ to 4 hours, or until the pudding is just set. Unplug the slow cooker and let stand, covered, for 30 minutes.
Spoon the bread pudding into individual serving dishes and serve warm. Top, if desired, with Coffee Hard Sauce.
TIP:
• How do you tell if a bread pudding is set? Insert a table knife into the center. If it comes out clean it is set.
MAKES ¾ CUP
6 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tablespoon strong coffee, at room temperature
½ teaspoon pure vanilla extract
In a medium bowl using a hand mixer, beat on medium-high speed until fluffy. Add the sugar and beat until creamy. Add the coffee and vanilla and beat until smooth.
Spoon the sauce over the bread pudding as directed in the recipe.
TIPS:
• What is hard sauce and when to serve it? Hard sauce is an old-fashioned sauce that classically tops plum pudding but is scrumptious on bread pudding and many other fruit desserts. The curious name refers to the fact that once made, it can be refrigerated until firm—so when a spoonful is placed on the warm pudding, the butter-rich sauce melts over the dessert. For the Cappuccino Bread Pudding, coffee is a great flavoring, but rum, brandy, whiskey, liqueurs, or vanilla are a few of the flavors you can substitute for the coffee so the hard sauce complements different desserts.
• If desired, spoon the prepared Coffee Hard Sauce onto a sheet of plastic wrap, shaping the hard sauce roughly into a log about 1½ inches in diameter. Roll the log in the plastic wrap, covering the hard sauce completely. Refrigerate for 1 hour or until the sauce forms a firm log. Unwrap and cut the log crosswise into slices about ¾ inch thick. Place a “disc” of the hard sauce on each serving.
SERVES 6 TO 8 • SLOW COOKER SIZE: 4 QUART
Who doesn’t enjoy warm brownies? If you do, this may become your all-time favorite dessert. Ooey, gooey good! This fudgy brownie pudding cake makes its own chocolate sauce as it bakes. For an over-the-top dessert, serve it with a scoop of ice cream.
1 tablespoon unsalted butter, softened
1 cup all-purpose flour
¾ cup plus ½ cup sugar, divided
3 tablespoons plus ¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
Dash salt
½ cup whole milk
2 tablespoons canola or vegetable oil
1 teaspoon pure vanilla extract
½ cup packed brown sugar
1½ cups boiling water
Vanilla ice cream, optional
Using the 1 tablespoon butter, generously butter a 4-quart slow cooker.
In a medium bowl, whisk together the flour, ¾ cup sugar, 3 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla; stir until blended. Spoon the batter into the buttered slow cooker.
In another bowl, whisk together the remaining ½ cup sugar, remaining ¼ cup cocoa, brown sugar, and the boiling water. Whisk until the sugar is dissolved, and then pour gently over the batter in the slow cooker. Do not stir.
Cover the slow cooker and bake on high for 2 to 2 ½ hours or until the top is set. Unplug the slow cooker, and let stand, covered, for 30 minutes.
To serve, spoon the warm brownie pudding and sauce into individual dishes and top, if desired, with ice cream.
BRIOCHE BREAD PUDDING WITH FRESH FRUIT
SERVES 6 TO 8 • SLOW COOKER SIZE: 4 QUART
Absolutely divine! That is how we describe this luscious dessert. Brioche is a French bread that is rich and buttery. It is fantastic in this bread pudding, and the dessert becomes irresistible once topped with fresh berries.
BREAD PUDDING:
Nonstick cooking spray
8 ounces brioche bread, cut into 1-inch cubes (5½ to 6 cups)
4 large eggs, at room temperature
¾ cup sugar
2 teaspoons pure vanilla extract
¼ teaspoon salt
2 cups whole milk
2 cups half-and-half
FRUIT TOPPING:
3 cups fresh blueberries, raspberries, blackberries, or sliced strawberries
2 tablespoons sugar
2 tablespoons seedless raspberry or strawberry preserves
MAKE THE BREAD PUDDING: Preheat the oven to 300°F. Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
Spread the bread cubes in a single layer on a rimmed baking sheet. Bake in the oven for 20 minutes, or until dry and lightly toasted. Let cool.
In a large bowl, whisk together the eggs and sugar. Whisk in the vanilla, salt, milk, and half-and-half. Stir in the toasted bread cubes. Pour the mixture into the slow cooker.
Cover the slow cooker and bake on low for 3 hours, or until the pudding is just set. Unplug the slow cooker and let stand, covered, for 30 minutes.
MAKE THE FRUIT TOPPING: Combine ½ cup of the berries, the sugar, the preserves, and 1½ tablespoons water in a small saucepan. Heat over medium heat, stirring frequently, and pressing lightly on the fruit with the back of the spoon to release juice, for 4 to 5 minutes, or until the sugar has dissolved. Remove from the heat and let cool for 5 minutes. Stir in the remaining 2½ cups berries.
Spoon the warm bread pudding into individual serving bowls and top with the fruit.
TIP:
• Brioche is slightly sweet and buttery and adds a great flavor to this bread pudding. If brioche is not available, substitute 5½ to 6 cups of cubed day-old challah bread, croissants, or French bread.
SERVES 6 TO 8 • SLOW COOKER SIZE: 4 QUART
One of Kathy’s favorite flavors is dulce de leche, a thick, rich caramel sauce. What could be better than using that delicious caramel in bread pudding?
Nonstick cooking spray
10 ounces challah bread, cut into 1-inch cubes (6½ to 7 cups)
4 large eggs, at room temperature
1 (14-ounce) can prepared dulce de leche (see Tips)
½ cup sugar
2¼ cups whole milk
2 teaspoons pure vanilla extract
Preheat the oven to 300°F. Line a 4-quart slow cooker with parchment paper. Spray the parchment paper with nonstick spray.
Spread the bread cubes in a single layer on a rimmed baking sheet. Bake in the oven for 20 minutes, or until dry and lightly toasted. Let cool.
In a large bowl, whisk the eggs until lightly beaten. Whisk in the dulce de leche and sugar until well combined and the sauce is almost smooth. Whisk in the milk and vanilla. Stir in the toasted bread cubes, coating them evenly. Pour the mixture into the slow cooker.
Cover the slow cooker and bake on low for 3½ to 4 hours, or until the pudding is just set. Unplug the slow cooker and let stand, covered, for 30 minutes.
Spoon the pudding into individual serving dishes and serve warm.
TIPS:
• If you don’t have challah bread, substitute 6½ to 7 cups of bread cubes cut from another egg-rich bread, French bread, or a crusty country loaf.
• For any bread pudding, select loaves without sesame seeds or poppy seeds.
• Dulce de leche is now readily available canned or bottled. Look for it in larger grocery stores, shelved with the Latin American foods or with the condensed milk.
SUGAR AND SPICE TAPIOCA PUDDING
SERVES 6 • SLOW COOKER SIZE: 3 TO 4 QUART
Tapioca pudding is similar to rice pudding but much more appealing to some. Tapioca is derived from the cassava plant, which is common throughout Africa. It has been termed by many words such as “fish eye” or “frog eye.” Roxanne’s mother always refers to tapioca as “frog eyes,” which causes many a raised eyebrow at family gatherings.
½ cup large pearl tapioca
Nonstick cooking spray
3 cups whole milk
½ teaspoon ground cinnamon
Dash of ground nutmeg
Pinch of salt
1 large egg, at room temperature
⅓ cup sugar
Place the tapioca in a medium bowl and cover with 3 cups cold water. Let stand overnight and drain.
Spray a 3- or 4-quart slow cooker with nonstick spray. Add the drained tapioca to the slow cooker. Stir in the milk, cinnamon, nutmeg, and salt.
Cover the slow cooker and cook on high for 2 hours, stirring once or twice.
Whisk the egg and sugar together in a medium bowl. Add ⅓ cup of the hot tapioca mixture from the slow cooker, whisking continuously to prevent the egg from curdling. Repeat two more times until you have incorporated at least 1 cup of the hot tapioca into the egg mixture.
Return the sugar and tapioca mixture to the slow cooker and stir. Cover the slow cooker and cook on high for 8 minutes. Stir well. Cook for 8 minutes more, and stir well. Transfer to a glass bowl and immediately cover the surface of the tapioca with plastic wrap. Let cool for 1 hour, and then refrigerate until thoroughly chilled before serving.
SERVES 4 • SLOW COOKER SIZE: 6 QUART, OVAL
Spain has their flan, the traditional custard baked in caramel-coated cups, but if you travel to France, you will find almost every bistro or cafe will offer crème caramel. Since Roxanne has wanted to live in Paris for years, she clamored to develop a French recipe for the slow cooker. The caramel will pour over the custard as it is unmolded and if you close your eyes, you may envision the Eiffel Tower as you savor the smooth, almost velvety dessert.
CARAMEL:
½ cup sugar
CUSTARD:
3 large egg yolks, at room temperature
1½ cups heavy cream
⅓ cup sugar
1½ teaspoons pure vanilla extract
Pour 1 inch of water into a large slow cooker that will hold four (6-ounce) heatproof ramekins or custard cups. Place the ramekins in the slow cooker.
MAKE THE CARAMEL: Pour 2 tablespoons water into a small, heavy saucepan. Add the sugar and stir until dissolved. Cook over medium-high heat, swirling the pan occasionally (do not stir), for 6 to 8 minutes, until the caramel begins to turn amber. Work quickly and divide the caramel evenly among the ramekins. (Be careful, as the caramel will be very hot.)
MAKE THE CUSTARD: In a medium bowl, whisk the egg yolks. Slowly add the cream and sugar. Whisk until the sugar has dissolved. Add the vanilla. Divide the mixture evenly among the ramekins, over the caramel.
Cover the slow cooker and bake on high for 1½ to 2½ hours, or until the custard is set in the center. Using a flexible spatula and hot pads, carefully remove the custard cups from the slow cooker. Let cool slightly, then cover and refrigerate for at least 3 hours or overnight.
Unmold for serving by running a straight-edged knife around the edges of the ramekins. Invert the custards onto a serving plate. Shake gently, if needed, to release them.
TIP:
• You may have heatproof coffee cups in your cupboards. These can be used in place of ramekins.
SERVES 6 TO 8 • SLOW COOKER SIZE: 3½ TO 5 QUART
The world of rice pudding always begins with rice simmered in milk. Rice pudding perfection equates to a luscious creaminess and texture. The slow cooker accomplishes all of this with ease. Adding dried cherries is a pleasant surprise.
Butter, for the slow cooker
5 cups milk
1 cup uncooked Arborio rice
⅔ cup sugar
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
⅔ cup dried cherries
Lightly butter a medium slow cooker. Place all the ingredients in the slow cooker; stir to combine.
Cover the slow cooker and cook on low for 3 to 3½ hours, or until the pudding is thick and creamy. Stir well before serving. Serve warm or cold.
TIPS:
• Rice pudding in a slow cooker seems to go from not done, with firm rice and a liquid appearance, to perfectly cooked rice in a thick, rich sauce in a matter of moments. Check the cooking progress every 15 minutes toward the end of the cooking time so you do not overcook.
• If desired, omit the dried cherries and substitute fresh cherries or raisins.
