I made some bread pudding in the slow cooker, it turned out pretty good. Would have been better if I had measured the bread cubes. I just filled the pot thinking that that was about 4 cups of cubed bread, it came out kind of dry, but still tastes good, put a little milk with it and I'm good to go. Here is the recipe I used:
This cinnamon and nutmeg spiced bread pudding is made
in the slow cooker, with bread cubes, eggs, milk, and
optional raisins. Ingredients: * 4 cups French bread cubes, toasted * 2 1/2 cups milk, scalded, cooled slightly * 2 eggs, beaten * 3/4 cup sugar * 1/4 teaspoon cinnamon * dash nutmeg * dash salt * 1 teaspoon vanilla extract * 2 tablespoons melted butter * 1/2 cup raisins, optional * dessert sauce or whipped cream for garnish Preparation: Lightly butter the slow cooker then add bread cubes.
In a small bowl, whisk together the scalded milk,
eggs, sugar, cinnamon, nutmeg, salt, vanilla, and
melted butter. Pour milk mixture over the bread cubes
then add raisins, if desired. Gently, using a largespoon or spatula, press bread cubes down into mixture
so all bread pieces will soak up milk mixture. Do not
stir. Cover and cook on LOW setting for 5 to 6 hours,
until bread pudding is set.
Serve with a dessert sauce or whipped cream.