Add dried cranberries to the mixture instead of raisins for a more festive look. Cooking this pudding in a souffle dish in the slow cooker lessens the possibilty of scorching and makes cleanup easier.
Large Picture of Slow Cooker Orange Bread Pudding

See Also

Cranberry Orange Bread Pudding

Peanut Butter Bread Pudding

Pumpkin Bread Pudding

Ingredients

• 6 slices bread, about 6 ounces, torn into small pieces
• 1/2 cup golden or dark raisins
• 1 can (12 ounces) evaporated milk
• 4 large eggs
• 2 tablespoons melted butter
• 6 ounces orange juice concentrate
• 4 large eggs
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract

Preparation

Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole.

Put bread and raisins in a large bowl. Set aside.

In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well.

Pour into prepared bowl/casserole.

Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding.

Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot.

Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish. Place on a rack to cool slightly.

Serve warm with vanilla sauce or an orange sauce.

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