Monday, October 29, 2012

Tres Leches Bread Pudding in a Crock Pot

Diamonds are a girl’s best friend but they can’t make you giggle like a first grader the way a girl friend can.  The impact of a good friend is immeasurable and indescribable.  Whether you are in first grade or forty-…, sometimes you just have to giggle.

There are people throughout life who make an impact on you.  An example is Jessica, the patient woman who taught our 3 kids (and thousands of others) to swim.  What a non-optional, life skill!  I ran into Jessica at the grocery store the other day.  She was buying a challah to make bread pudding because her daughter was begging for it.  I had to have a recipe that was begged for and she texted it to me immediately.  You know my hesitancy with crock pots but this is my style of crock pot cooking.  The bread pudding recipe is below; if you want swim lessons, check out Swimmers by Jessica.

Ingredients:
Bread Pudding
Tres Leches Bread Pudding
(diamond accessories optional)
1.      Nonstick spray like Pam
2.      2 1/4 cups whole milk
3.      1 (14-ounce) can sweetened condensed milk
4.      1 (12-ounce) can evaporated milk
5.      1/2 cup sugar
6.      1 tablespoon vanilla extract
7.      1 teaspoon ground cinnamon
8.      1 teaspoon kosher salt
9.      9 large egg yolks
10.  1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)
Cinnamon Sugar Sauce
1.      3/4 cup sugar
2.      8 tablespoons (1 stick) unsalted butter
3.      1/2 cup buttermilk
4.      1 tablespoon light corn syrup
5.      1 teaspoon vanilla extract
6.      1/2 teaspoon ground cinnamon
7.      Pinch salt
8.      1 teaspoon baking soda

Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhand for handles.

Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and mix to coat all the bread.

Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce.

Cinnamon Sugar Sauce
In a heavy saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla, cinnamon and salt and bring to a boil over medium-high heat.  Remove from the heat and slowly add the baking soda.  At first the sauce will bubble up, just keep stirring.  Sauce will thicken as it cools.

4 comments:

Mommy with Commuter Husband said...

This one I want to try!

I am confused - are those "diamonds" edible?

Mommy with Commuter Husband said...

This one I want to try!

But I am confused about the "diamonds" - edible?

The Baker's Mann said...

Definitely worth a try!! These diamonds are not edible - they were part of the theme for the evening where I served the dessert. I bet someone makes rock candy diamonds and if not, there's a million dollar idea for you - courtesy of TBM! :)

Mommy with Commuter Husband said...

This is way beyond my skill level ...

http://www.ehow.com/info_8110975_edible-diamonds-cakes.html