Crème Brûlée Gluten Free Bread Pudding in a Slow Cooker

I was honored with the task of developing a recipe for the KitchenAid 6-Quart Slow Cooker with Easy Serve Lid. The baker in me said it had to be a gluten-free baked good. With holiday season upon us I decided on a gluten free bread pudding, as it is a very versatile recipe. However, I baked the gluten free breadenter called for in this recipe in the slow cooker, as well. It rises and bakes right in the slow cooker, without any help from you. Just set it in, cover and bake, all in one step! How convenient is that?

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Not only is it convenient to bake bread in the KitchenAid 6 Quart Slow Cooker, but it saves on energy. Instead of heating up an entire oven for bread baking, you can bake it in just enough space that it needs. In addition, during the summer time you won’t have to deal with all of that heat from the oven over-heating your house. I’m definitely looking forward to that!

I hope you enjoy this recipe. Will you be adding some holiday cheer to it?

Creme Brulee Gluten Free Bread Pudding in a Slow Cooker

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Yield: Serves 10 - 14.

Creme Brulee Gluten Free Bread Pudding in a Slow Cooker

Make this delicious gluten free creme brulee bread pudding your way. Double the custard for a custardy treat or make it more dense. Either way, this is a delicious dessert for guests or an everyday treat.

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.
  10. To Make the Bread:
  11. 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.
  12. 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.

Tips

This recipe turns out a fairly dry on top bread pudding which creates an attractive presentation. If you would prefer it to be moist on top, increase the wet ingredients by about 25%. This will allow you to submerge all of the bread in the liquid.

Leaving the lid on the slow cooker, tightly, during baking creates a bit of a moist bread, which is what you seeking in this recipe. The top will not brown much. If you desire a darker top, brush the dough prior to baking with 1 egg yolk mixed with 1 teaspoon milk.

4 Replies to “Crème Brûlée Gluten Free Bread Pudding in a Slow Cooker”

    1. Shannon,

      Yes. The measurements of 1 tablespoon each of vanilla and almond extracts are correct.

      In addition, I am not sure if I noted it in the tips section or not, but the amount of liquid needed will depend upon the gluten-free bread that you use and your preference of moisture you enjoy in bread pudding.

      Carla

  1. Hello, if you know of a rum that is labelled gluten free, please let me know as we will want to buy it. My husband is very sensitive to gluten and we have found some cause him problems. In many alcohols, the distillation process does not remove gluten, sometimes flour paste is used to seal the oak barrels, sometimes mash is added back to get that special flavor or coloring, and sometimes there is cross contamination from flavorings added to other batches. So, we have not found any alcohol products other than a couple of vodkas and beers that are labelled gluten free.

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