* Exported from MasterCook *
Slow Cooker Raspberry Brioche Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To grease: -- unsalted butter
3 large eggs
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
6 ounces brioche -- or challah bread, cut into 1-inch cubes (about 6 cups)
3/4 cup raspberry jam
To serve: -- Creme Anglaise, whipped cream or ice cream (optional)
Generously butter the bottom and 2 inches up the sides of the insert of a
large slow cooker.
In a large bowl, whisk together the eggs and sugar until pale and foamy.
Beat in the milk, cream, and vanilla.
Scatter the bread cubes in the slow cooker. Pour the milk mixture over the
bread. Avoiding the sides of the cooker, dot the surface with the jam.
Cover and cook on high for 3 hours, or until the center is just set. Serve
warm with creme anglaise, if you like, scooping the pudding of the insert.
Serves 8
AuthorNote: After a long morning of shopping and museum-going in Paris, my
husband and I stopped for lunch at a small cafe, where we enjoyed a
sensational dessert of custardy 'pain perdue', or French toast, drizzled
with raspberry sauce in a pool of cool custard. Here's my easy but equally
wonderful version that you can make in the slow cooker. It's lovely with
whipped cream or ice cream and fresh berries too.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 373 Calories; 16g Fat (37.4%
calories from fat); 7g Protein; 53g Carbohydrate; 1g Dietary Fiber; 129mg
Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 1228 0 0
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