Zutaten für Crock Pot Gingery Bread Pudding With Orange
- Whole Wheat Bread
- Butter to taste
- Orange Marmalade
- ½ cup chopped candied ginger
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup packed light brown sugar
- 2 cups whole milk
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Zubereitung von Crock Pot Gingery Bread Pudding With Orange
- Preheat your slow cooker.
- Butter 4 cups of stale bread (challah, brioche, or whole wheat work well) and spread with 2 tablespoons of orange marmalade. Cut into 1-inch cubes.
- Place the bread cubes in your slow cooker stoneware.
- Add ½ cup chopped candied ginger.
- In a large bowl, whisk together 4 large eggs, 1 teaspoon vanilla extract, and ¾ cup packed light brown sugar until well combined.
- Gradually whisk in 2 cups whole milk until smooth.
- Pour the egg mixture evenly over the bread cubes in the slow cooker, gently tossing to coat.
- Cover and cook on high for 4 hours, or on low for 6-8 hours, until the pudding is set, and the edges are golden brown. Check for doneness after 4 hours on high; if not set, continue cooking in 30 minute intervals.
- Let the pudding rest for 10 minutes before serving.
- Serve warm, topped generously with vanilla whipped cream. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
109g
Fat
41g
Carbs
14g
