Tonight, I made baked cod (this recipe, but I used garlic parmesean dressing and regular panko instead of croutons) with a leek and pea risotto and pumpkin bread pudding for dessert. I made pumpkin bread yesterday, but when I went to take it out of the loaf pan it self-destructed and I got a mess of pumpkin bread - perfect for bread pudding. So I tossed everything in the crockpot with some milk and it was pretty good - could have been improved with vanilla ice cream, but definitely something I would consider making for the holidays, especially for people that don't really like pumpkin. Mr Barefoot doesn't care for it, but he made extra-sure to tell me how good the pudding was. (I didn't use the allspice that the recipe called for, since we were out - I think that helped.) I adapted the recipe from the "Best Loved Slow Cooker Recipes" cookbook we have, which is a great general slow cooker guide.
Pumpkin Bread Pudding:
1 loaf pumpkin bread, left sitting on the counter all night because you were too lazy to put it away (or baked in the oven at 200 degrees for 20 minutes to dry it out.)
1 3/4 cups milk
2 small apples, peeled, cored, and chopped
1/2 cup dried fruit (cranberries or raisins)
1/3 cup brown sugar
1/4 cup melted butter
1 8oz container greek yogurt (I used vanilla but you could probably use plain)
- Cut bread into 1-inch pieces, place in a greased slow cooker
- Pour milk over bread, let soak in for 10-20 minutes while you core and chop the apple
- Stir in dried fruit and apple pieces
- Combine egg, butter, yogurt, brown sugar, and any spices you would like into a small bowl
- Pour over bread and apples.
- Allow to cook on high for 2 hours (if you have a demonic slow cooker like ours) or on low for 4 hours.