Post by chief_cook2 on Jan 21, 2007 17:25:13 GMT -6
Slow Cooker Orange Cinnamon Bread Pudding
6 slices bread, about 6 ounces, torn into small pieces 1/2 cup golden or dark raisins 1 can (12 ounces) evaporated milk 4 large eggs 2 tablespoons melted butter 6 ounces orange juice concentrate 4 large eggs 1 cup sugar 1/2 teaspoon ground cinnamon 1 tablespoon vanilla extract
Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole. Put bread and raisins in a large bowl. Set aside. In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well. Pour into prepared bowl/casserole. Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot. Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish. Place on a rack to cool slightly.
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