featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, April 19, 2011


Today Cloris offers up a fabulous bread pudding you can serve as a dessert or as a side dish with your Easter ham. -- AP


non-stick cooking spray
10 cups cubed French bread
4 eggs
1 cup Nutella
2-1/2 cups milk
1/2 cup sugar
1 Tablespoon vanilla extract
1/4 teaspoon salt
1 cup cherry preserves

Spray inside of slow cooker with non-stick spray. Place bread in cooker. Place eggs in mixer and whip. Continue whipping as you add Nutella, then milk, sugar, vanilla, and salt. Pour over bread. Press down bread to submerge it in the liquid batter. Add spoonfuls of the cherry preserves on top of the bread. Cover and cook on high for 3 hrs. Remove lid and cook an additional 15 minutes.

One of the things I like best about this recipe (besides the fact that it’s unbelievably yummy) is that you don’t need to use the oven. Holidays are always such a juggling act when it comes to all the dishes that need to be baked at varying temps for different amounts of time. Using the slow cooker means one less dish to juggle. 

Readers, don't forget to post a comment to be entered into this week's drawing for a book from our Book Club Friday guest author. -- AP


Sara Thompson said...

I've never made bread pudding in the crock pot - will have to try it.


Let us know how it turns out, Sara.

Riva said...

Wow - this sounds delicious!! I'll have to set it aside to make when I'm not on a serious diet.