Slow Cooker Lemon Curd Bread Pudding
This might just be my funniest way I have come up with a recipe yet. In our basement we have a upright freezer that we need to occasionally defrost. Since our basement is unfinished we basically just move the food out and unplug the freezer to let it thaw. As a family we try to use up as much as the freezer food as possible before we do this. I knew we were just about ready so I went downstairs to see what was left to use and gasped. We had a huge bag of hamburger buns! They had been sitting there for a year.
What about Freezer Burn??!!
The buns amazingly were still good. I had purchased some jarred lemon curd the week before and instantly the recipe wheels in my brain came up with an idea. I purchased some raspberries and went to work.
Dry Bread
I have found the key to making bread pudding is you need dry bread. In a dry climate this likely just happens naturally. In the Midwest our bread is more apt to become soggy. I use the toaster to quickly “dry out” the bread. You could also use the oven at 250 for a few minutes to dry the bread. I place the buns or bread in the toaster at medium low heat to dry them out being careful to not burn them. If I find a particular soggy slice I just throw it away.
Frugal Cooking- use what you have.
Obviously you do not need to purchase a huge bag of hamburger buns to make this recipe. The entire point of bread pudding is to use what you already have. Remember that if your bread has gone bad though, it can’t be used for a recipe. Dry is fine. Fuzzy is not. French, sandwich, buns, waffles and any other mild flavored bread will work great.
You will want for this recipe
Toaster, Hand Mixer or Stationary Mixer, Mixing Bowl, Casserole Slow Cooker or a large 6 quart or larger oblong slow cooker.
Slow Cooker Lemon Curd Bread Pudding
Ingredients
- 1 Loaf Bread Or a dozen hamburger buns
- 1 Jar Lemon Curd You likely will have extra to use later.
- 10 ounces Fresh Raspberries
- 1 1/2 Cups Milk
- 1 1/4th Cup Heavy Whipping Cream
- 5 Eggs
- 1 Cup powdered sugar
- Extra Powdered Sugar for after
- 1/2 Stick Butter Softened
- Ice Cream or Whip Cream topping
Instructions
- Unless your bread is already quite dry, I pop each slice into the toaster and lightly toast them to dry them out quickly. You can also use the oven for a few minutes at 250 degrees. At the same time use your softened butter and grease the slow cooker. I used my casserole slow cooker, but a large 6 quart+ can work as well.
- Cut each slice in half, for a fun design you can cut diagonal. Spread Lemon Curd on one side of the bread and then lay lemon curd up in the slow cooker. The bread can overlap.
- Spread the freshly wash and dried raspberries around the slow cooker and bread.
- In a large mixing bowl pour the Heavy Whipping Cream into the bowl and first mix for a minute or two and then add the milk, eggs and when it's mixed in add the powdered sugar until well mixed. Drizzle over all of the bread/buns and raspberries.
- Cover and cook on high for 2 hours, eyeballing to make sure the sides don't burn. If you must lift up the lid (try not to), make sure the condensation doesn't roll back into the bread pudding, and then take a paper towel and wipe off all the condensation before putting back the lid (which is why you should try to avoid this).
- When it's ready, lift lid for 5 minutes and continue to let it cook, this helps remove a bit of moisture. Sprinkle with powdered sugar, turn the slow cooker off and serve with ice cream or whip cream.