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This book is by Leilehua's Mama - not only a great way to make box cakes super tasty, but it's an excellent way for a new cook to learn the basics of baking.
This classic is based on a recipe my Nana used to make. It started as a way to use up scraps of bread, crusts, and cumbs. Whenever I have bread that is starting to go stale, trimmings from other recipes, or the chunks that fall on the board when I cut bread, I put them in a baggie in the freezer. The, when I want to enjoy some bread pudding, I already have the main ingredient!
This recipe is very eggy, so you'll get a lot of protein and quality fat, making it a good choice for your breakfast carbohydrate. And, who wouldn't want dessert for breakfast?
Although you can certainly bake bread pudding in the oven, as has been done for generations, I am finding it even better when I make it in the slow cooker!
Bread scraps and crumbs
milk, oat milk, coconut milk, or water
1 cup raisins, dried cranberries, or other dried fruit
1 stick butter
Warm a cup of the liquid and put the dried fruits in it to soak.
Pour your saved-up bread scraps into a cake or loaf pan. Sprinkle with cinnamon and sugar.
In a bowl, beat beat the eggs until yolks and whites are well blended. Melt 3/4 of the butter and beat it into the eggs. Fold in the bread. Add the soaked fruit and its liquid. Add more of the liquid to make a kind of slushy mix. Grease the cake or loaf pan with butter. cut the remaining butter into small pieces and sprinkle on the pudding mix. Top with brown sugar (optional).
Place a roasting rack in a slow cooker and add water to cover the rack. Place the pudding in the slow cooker, cover, and cook on high for three hours.
When cooked, remove the cake and allow it to cool. This can be served turned out and placed on a dish for slicing, or scooped straight from the pan. So ʻono, either way!