Crème Brûlée Gluten Free Bread Pudding in a Slow Cooker

Ingredients:

For the Bread Pudding:
• 1 2-pound loaf gluten free bread, cubed
• 2/3 cup raisins or craisins (optional)
• 2/3 cup rum, (or substitute some or all for milk)
• 4 cups heavy whipping cream
• 10 large egg yolks
• 1 cup sugar
• 1 Tablespoon pure vanilla extract (or more almond extract)
• 1 Tablespoon pure almond extract (or more vanilla extract)
• Pinch of salt
• 3 - 4 Tablespoons brown sugar
• 1 /4 cup slivered almonds
For the Bread:
• 1 recipe Sorghum Bread

Instructions:

To Make the Bread Pudding:
1. Either leave bread cubes out overnight to stale, or place in a preheated oven at 225°F for several minutes, turning over once. If beginning with frozen bread, bake on a baking sheet for about 15 - 20 minutes on each side.
2. Line the slow cooker with boil, first in the center, on both sides, and then covering the bottom and handles.

3. In a small bowl, add dried fruit and rum or milk; microwave on high for about 15 - 20 seconds; set aside.
4. If you enjoy a wet and highly custard saturated pudding, double the following custard ingredients: In a medium bowl, whisk together whipping cream, egg yolks, and extracts.
5. Add bread cubes to slow cooker; top with raisins/craisins, reserving rum; toss lightly.
6. Add rum to wet ingredients and whisk until combined. Pour mixture over bread and raisins/craisins sprinkle the top with brown sugar and almonds.
7. Turn slow cooker on; power to low; cover; and bake for approximately 3 houses 15 minutes or until the custard is fully cooked. About once an hour, with the back of a spatula, submerge bread into the custard. Towards the end of the baking cycle, lift the insert and roll it around to test whether the custard is cooked or still runny.
8. Once baked, remove the insert and allow to cool for 30 minutes on the stove top. Lift the foil from the handle sides and place on serving dish. With clean/kitchen scissors, cut the excess foil from the pudding, leaving the bottom foil only.
9. Serve warm.
To Make the Bread:
10. Follow the instructions as indicated in the Oat or Sorghum recipe except do not allow the dough to rise. Instead, add a metal jar lid, about 1/3 to 1/2" high, or a homemade aluminum foil ring of similar height, to the bottom of the slow cooker. Add the loaf pan directly on top of it; top with the slow cooker lid; and bake on high for 3 hours.
11. Once baked, immediately remove from pan; transfer to a cooling rack to completely cool, about 2 hours. Slice with an electric slicer, electric knife, or serrated knife. Either cube immediately or freeze until ready to make the pudding.

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