13 February 2011

Breakfast Bread Pudding

I was looking through the breakfast section of Fresh from the Vegetarian Slow Cooker, trying to find something that could cook over night. I decided to try this bread pudding and I am really glad that I did.

I wanted to make my own sausage, but the grocery store didn't have vital wheat gluten, so I'll have to wait until I can go to the hippy store to procure some more.

For a 1.5 qt slow cooker

2 cup bread cut into cubes
1 apple, chopped into cubes
2 T brown sugar
dash of salt
1 cup non dairy milk
2 T maple syrup
6 oz sausage, crumbled

Lightly oil the insert of the slow cooker. Then put half of the bread in the bottom. Mix together the apples, cinnamon, sugar, salt, milk, and maple syrup. Pour half over the bread, add half the sausages. Layer the bread, apple mixture, and sausage again. Make sure that all the bread is covered in the milk mixture.

Cover and cook on low for about 6 hours.

I turned this on about 2330 and turned it off about 0700. It looked a bit soupy, I think, I was still sleepy. I went back to bed for another couple of hours. When I went to go and eat some around 0930, it wasn't warm, but it was really good. My husband loved this and I hope that I can make it with the sausages next time.

This is another one of those dishes that is best left unphotographed, but is super duper good.

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