This post is sponsored by Rhodes Bake ‘n Serve Bread
All opinions and text are my own. #NationalSlowCookerMonth
Today I have one of my favorite recipes to share with you! I am a huge fan of bread puddings, so for my second #slowcookerweek recipe this week, I used Rhodes Bread to make a Winter Bread Pudding. This tasty, easy to make bread pudding is loaded with fresh cranberries, apples, and flavorful spices! This is a dessert that your family and friends will love!
Don’t forget about the fun giveaway we have going on this week to celebrate this tasty event! Enter at the end of this page!
Winter Bread Pudding
(makes 12 servings)
(printable recipe at end of page)
2-3 loaves of Rhodes Bread
6 ounces Fresh Cranberries
2 Granny Smith Apples
2 cups Heavy Cream
2 Eggs
1/4 cup Butter, melted
1/4 cup Dark Brown Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
4-5 tablespoons Confectioners Sugar
Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.
Let bread cool completely.
Once the bread is cooled, chop it into small bite sized pieces.
Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.
Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.
Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.
Pour the cream mixture into the crock pot.
Cook in slow cooker for 5-6 hours on low.
Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar. Enjoy!
Thank you for joining me today! If you make this recipe, please let me know how you liked it !! Check out more slow cooker recipes from my blogging friends, listed below! Don’t they look tasty?!
Wednesday’s Slow Cooker Recipes
- Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pepperoni Cheese Bread by That Recipe
- Slow Cooker Amish Chilly Day Soup by Frugal & Fit
- Slow Cooker Baked Ziti by Blogghetti
- Slow Cooker Kidney Bean Curry by The Spiffy Cookie
- Slow Cooker Cheesy Herb Dinner Rolls by Kate’s Recipe Box
- Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen’s Kitchen Stories
- Slow Cooker Cowboy Beans by Cheese Curd In Paradise
- Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
- Slow Cooker Greek Gigantes by A Kitchen Hoor’s Adventures
- Slow Cooker Pizza Dip by Family Around the Table
- Slow Cooker Red Beans and Rice by Hezzi-D’s Books and Cooks
- Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
- Slow Cooker Winter Bread Pudding by The Freshman Cook
- Southwest Slow Cooker Pasta by A Day in the Life on the Farm
Enter the giveaway below!
a Rafflecopter giveaway Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents.This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.
Winter Bread Pudding
Yield: 12
Author: The Freshman Cook
INGREDIENTS:
- 2-3 loaves of Rhodes Bread
- 6 ounces Fresh Cranberries
- 2 Granny Smith Apples
- 2 cups Heavy Cream
- 2 Eggs
- 1/4 cup Butter, melted
- 1/4 cup Dark Brown Sugar
- 1/2 teaspoon Vanilla
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 4-5 tablespoons Confectioners Sugar
INSTRUCTIONS:
- Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.
- Let bread cool completely.
- Once the bread is cooled, chop it into small bite sized pieces.
- Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.
- Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.
- Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.
- Pour the cream mixture into the crock pot.
- Cook in slow cooker for 5-6 hours on low.
- Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar.
