Tuesday, April 3, 2012

PB and J Slow Cooker Bread Pudding

Wanna know how make the world's best bread pudding? Use a slow cooker! I kid you not! I discovered this amazing recipe online and perfected with my infamous twist...peanut butter and jelly! 

George Duran’s PB and J Slow Cooker Bread Pudding


2 ½ cups whole milk
6 large eggs
1 cup creamy Peter Pan peanut butter
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup of your favorite jelly, jam, or preserves
8 cups coarsely chopped day old bread
PAM non-stick cooking spray


Spray a 6-quart slow cooker with PAM non-stick spray. Place milk, eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, making sure that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl and stir in the chopped bread and set aside to soak for about 10 minutes.  Pour half of the mixture into the slow cooker and add half of the jelly in spoonfuls around the bread mixture.  Add the other half of the bread pudding and top with spoonfuls of the remaining jelly.  Cook on low for 3 hours, or until knife comes out clean.

Note: You may need to keep the lid slightly open for the last half hour if there seems to be too much liquid inside the slow cooker. 

Slow Cooker Egg Casserole

I love serving egg casseroles for breakfast and the slow cooker is perhaps the best kitchen tool I own to prepare the most important meal of the day. Best of all, I can put it all together the night before and have it ready early in the morning!

George Duran’s Slow Cooker Egg Casserole


PAM non-stick cooking spray
1 pkg. of frozen hash browns
2 C. Chopped vegetables (onions, peppers, drained Hunt's canned tomatoes recommended)
2 C. cooked sausage or bacon, chopped
1 bag shredded cheese (mozzarella or cheddar recommended)
3 cups Egg Beaters
½ cup Half & Half
1 tsp. Salt
1 tsp. Pepper

Spray a 6 quart slow cooker with PAM non-stick spray (so the cleaning is that much easier…you’re welcome!). Take a package of frozen hash brown and place half of it inside the casserole. Layer half of the chopped veggies, chopped sausage or bacon (note: this is optional) and shredded cheese. Repeat the layer with the second half of the hash brown and ingredients.
Mix 3 cups of Egg Beaters with ½ cup of half and half, salt and pepper. Pour mixture evenly inside the slow cooker. Cook on low for 5-6 hours.
You’re set to go for a fabulous breakfast casserole in the morning! 

Note: If you happen to need to sleep longer than 6 hours, simply add another ½ C. of half and half and let it cook for up to 8 hours.