crockpot - Orange Cinnamon Bread Pudding
Source of Recipe
from chiefcook
crockpot - Orange Cinnamon Bread Pudding
6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1, 12 ounce can 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 7cup Pyrex
baking glass straight-sided container/casserole.
Put bread pieces 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 buttered souffle dish/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 bottom of the crockpot/slow cooker, letting
the ends lay outside.
Pour about 1 cup of very hot water into the crockpot.
Place the bread pudding dish in the crockpot.
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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