Slow Cooker Orange Cinnamon Bread Pudding
Add dried cranberries to the mixture instead of raisins for a more festive look. Cooking this pudding in a souffle dish in the slow cooker lessens the possibility of scorching and makes cleanup easier.
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.
Serve warm with vanilla sauce or an orange sauce.