Slow Cooker White Chocolate Bread Pudding

14 years ago

I have never made bread pudding before and wish to try the following recipe on Saturday:

6 cups French bread cubes

1 package (6 oz) white chocolate baking bar, coarsely chopped

1 cup fat-free egg product

3/4 cup warm water

1 teaspoon vanilla

1 can (14 oz) sweetened condensed milk (not evaporated)

1. Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.

2. In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.

3. Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

The main reason I want to do the crock pot thing is we are going to be gone most of Friday and Saturday but told my husband I would have this for him for Saturday night dessert. I'm wondering if I can put all this in the slow cooker on Friday morning before we leave and then put it on in time to cook for Saturday night. Will it be mush? Should I just do it another time when it won't be resting in the fridge over night like that?

Thank you.

Kate

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Comments (7)

bbstx
14 years ago
Am I understanding the questions correctly? You are going to mix all of that stuff up on Friday, put it in the crockpot, set a timer so it comes on on Saturday? If my understanding is correct, I think the texture of the bread pudding is the least of your worries.

Or did you mean you were going to mix the ingredients together on Friday and then refrigerate until Saturday evening? I think if you do that, you will be ok, but you will need to add to the cooking time because your ingredients will be thoroughly chilled.

For what it is worth, my bread pudding recipe calls for soaking the torn-up french bread in milk for several minutes, then using your fingers to moosh up the bread in the milk. Mine has a pudding like texture. There are no discernible pieces of bread.
katefisher
Original Author
14 years ago
Hello.

Thanks for your post. I'm sorry yes, I want to mix it Friday morning before we take off, put it in the fridge and place the contents into the crockpot to cook when we come home in the afternoon on Saturday. I would not leave perishable food out for over 24 hours and then serve it to my family.

Appreciate your input on the cooking time and whether or not this might work.

Kate
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bbstx
14 years ago
kate,
If I were baking that dish ahead, the day before I would cut up the bread and chop up the white chocolate bar and store them separately at room temperature. The other ingredients can be mixed together at the last minute. Then proceed with the recipe.

You will save the "chopping/cubing" time which appears to be the most time consuming part of the recipe. Also, this will allow you to use *warm* water as called for in the recipe.

I was hoping you didn't mean you were going to leave the food out for 24 hours, but some folks do strange things. My sister-in-law *always* leaves Sunday lunch setting out in the kitchen. They then eat it again Sunday night. So far it hasn't killed them, but I don't want to eat food that has set out all day!
lpinkmountain
14 years ago
I think you could leave it in the fridge overnight and then cook. But I think the quality might go down. It might be "over mushy" if that is possible for bread pudding. If the bread was stale, it might be a great way to go. But folks nowdays don't usually make bread pudding with stale bread. I have left french toast soaking in its liquid overnight. It is ok, kinda mushy though. My recipe for baked bread pudding says, "Soak one hour or up to 8 hours overnight." So 8 hours might not be too long. That's my one experience so don't take my advice as gospel. I would say, "OK, yes, great, no." I think bbstx's idea is a better one, would seem to suit all your needs.
ann_t
14 years ago
Bread Pudding is one of my favourite desserts. It won't hurt it to be put together a day in advance and left in the fridge until you are ready to bake it. But it takes less than an hour to bake in the oven so I'm not sure why you want to bake it in a crockpot. I bake mine in a Bain Marie and serve it with a caramel sauce.

Ann
katefisher
Original Author
14 years ago
I appreciate everyone's thoughts. Maybe this wasn't one of my better ideas. The main reason I wanted to use the crock pot concept was because we are not going to be around on Saturday. If I thought I had plenty of time to make this I would have just found another recipe for bread pudding.

Thanks.

Kate
lindac
14 years ago
I really think crock pot bread pudding is not the best use of a crock pot.
If I wanted warm bread pudding for Saturday dinner, I would make it ahead....bake and refrigerate....then microwave individual servings, heat the caramel or bourbon sauce and serve it up.
That's what fancy restaurants do.
Linda C

Slow Cooker White Chocolate Bread Pudding

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Slow Cooker White Chocolate Bread Pudding

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bbstx

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