Slow Cooker Berry Bread Pudding

I took a chance during Hurricane Sandy to make a slow cooker meal on Monday!  Luckily I never lost power and I was able to make this slow cooker berry bread pudding.  I really liked this bread pudding but it was a little bit watery when I made it.  Next time I will probably use a little less milk and see how it turns out.   This is such a simple recipe and perfect when you don't want to bake something.  I have eaten this berry bread pudding for dessert and even breakfast already.  It's delicious!  Happy Halloween everyone! 

Slow Cooker Berry Bread Pudding

Printable Recipe

Ingredients

1 package of Hawaiian Sweet Rolls (I used King’s brand, 12 count.)

2 ½ - 3 cups vanilla soy milk (You may use regular milk.)

4 eggs

¼ cup butter, melted

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla

2 ½ - 3 cups berries (I used diced strawberries and blueberries.)

Directions

Tear sweet rolls into bite size cubes; I tore each sweet roll into 4 pieces.

Spray slow cooker with non stick cooking spray.  Place half the cube rolls into the bottom of the slow cooker.   Top with half the berries.

In a large bowl, whisk together butter, soymilk, eggs, sugar, cinnamon, nutmeg and vanilla.

Pour half the mixture over the bread cubes and berries.  Press bread down to ensure the mixture is being absorbed by the bread.

Layer with remaining bread cubes and berries.  Pour remaining mixture on top.  Press bread down gently.  (Optional – sprinkle some additional sugar on top.)

Cover and cook on low for 3-4  hours.  Turn on high for the last 30 minutes and leave the lid cracked up to let the steam escape.

It will be done when a knife inserted near the center comes out clean.   

Berry Cake

I had some extra strawberries and blueberries to use up and this berry cake turned out wonderful!  I adapted this berry cake recipe from Martha Stewart's Strawberry Cake (original recipe here).  The cake is light and moist.  One of the online Martha Stewart reviewers said it tastes like a cross between an angel food cake and a buttery pound cake, which is exactly right!  I couldn't have described it any better.   I will definitely be making this cake again and again.  You could serve this berry cake as is or with vanilla ice cream or whipped cream.  Enjoy!

Berry Cake

Printable Recipe

Ingredients

6 tablespoons unsalted butter, room temperature

1 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 egg

½ cup milk

1 teaspoon vanilla extract

½ pound strawberries, hulled and halved

½ pound blueberries

Directions

Preheat oven to 350 degree F.   Grease a 10 inch pie plate with butter.

In a bowl, whisk together (or sift) flour, baking powder and salt.

In a stand mixer, on medium-high speed, beat together butter and 1 cup sugar until pale and fluffy.  On medium-low speed, mix in egg, milk, and vanilla.

On low speed, slowly add in flour mixture about ½ cup at a time.  You may need to use a spatula to scrape sides of bowl down.  

Pour batter into buttered pie plate.  Arrange strawberries and blueberries on top.  Place strawberries cut side down.  Sprinkle remaining 2 tablespoons sugar over berries.  

Bake for 10 minutes and then reduce temperature to 325 degrees F.  Bake for additional 60 minutes until cake is golden brown and firm to the touch.  

Allow cake to cool in pie plate.  Store cake at room temperature loosely covered for up to 2 days or refrigerate.

Simple Berry Cobbler

This is truly a simple berry cobbler recipe.  I loved this berry cobbler, it is such a warm and inviting dish.  I served it with a scoop of TJ's frozen vanilla greek fat free yogurt.  It was delicious and is the perfect contract between sweet and tart.  You could also serve it with vanilla ice cream or fresh whipped cream, but I was trying to be somewhat healthy.  This simple berry cobbler is great as a dessert or even breakfast.  Enjoy!

Simple Berry Cobbler

Printable Recipe

Ingredients

1/3 cup butter
1 ½ cups flour
1 cup granulated sugar

½ cup brown sugar
1 ½ cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups blueberries

2 cups strawberries, diced (same size as blueberries)

Directions

Preheat oven to 375 degrees F.

In a 9x13 inch baking dish, add butter and place in oven while preheating so butter melts.

In a large mixing bowl, add flour, baking powder, cinnamon and salt.  Whisk dry ingredients together. 

Next, add in sugars and milk.  Whisk together until a batter forms and there are no more lumps.

Pour batter in the baking dish with the melted butter.  There is no need to stir the butter, it will come up around the batter and that is fine.

Top batter with the blueberries and strawberries.

Bake for 45 to 60 minutes, until top is lightly browned and a toothpick inserted comes out clean.  (It took me about 55 minutes to bake.)

Blueberry Banana Cake

This blueberry banana cake is perfect for breakfast or dessert.  I was able to make 2 cakes with this recipe in loaf pans.  You could just halve the recipe to make 1 cake if you prefer.   I loved how this cake turned out and it was light, moist and sweet.   I also wanted to freeze the second cake for a friend who is expecting a baby this month.  (I let the cake cool, then wrapped it in plastic wrap and then in foil, and placed it in the freezer.) 

 

Blueberry Banana Cake

Printable Recipe

Ingredients

2 ½ cups flour

2 teaspoons baking powder

1 ½ cups sugar

1 cup butter (2 sticks)

4 eggs

2 teaspoons vanilla extract

4 cups fresh blueberries

2 bananas, mashed

 

Directions

Preheat oven to 350 degrees F.  Line two 9x4 loaf pans with parchment paper.

 

In a stand mixer, beat together sugar and butter until light and fluffy.

 

Add in bananas, eggs, and vanilla to butter-sugar mixture.

 

In a separate bowl, whisk together the flour and baking powder.

 

Gradually add flour mixture into batter.  Mix until combined.

 

Stir in blueberries.

Pour batter into loaf pans.  

 

Bake for 45 to 50 minutes until cake is lightly brown.  Poke cake with a toothpick, if the toothpick comes out clean, it is done.  If not, bake an additional 5 minutes.

 

Makes 2 cakes.

Slow Cooker Blueberry Cobbler

I saw Money Saving Mom's recipe for a Crockpot Blueberry Cobbler and I knew I had to make it!  I already had 2 pounds of blueberries to use up so this was perfect.  It was super simple to make and came out perfect.  It took me about 2 1/2 hours to bake (or cook) in my slow cooker.  This made about 6 servings.  I did wish I had some vanilla ice cream or whipped cream to serve with this but it still tasted great on its own.  You could eat this for dessert or maybe a decadent breakfast :) Enjoy!

Slow Cooker Blueberry Cobbler

Printable Recipe

Ingredients

1 ¼ cup flour

½ cup sugar

¼ teaspoon salt

1 ½ teaspoon baking powder

¾ cup milk

1/3 cup melted butter

3 cups blueberries

½ cup sugar

1 teaspoon vanilla

Directions

Grease slow cooker with butter.

In a bowl, mix flour, ½ cup sugar, salt and baking powder.  Whisk in milk and melted butter to make a batter. 

--> (I melted the butter in the microwave for 45 seconds.)

In a small bowl, mix together blueberries, 1/3 cup sugar and vanilla.

Pour batter into slow cooker and spread evenly to cover the bottom.

Top batter evenly with the blueberry mixture.

Bake/cook on high for about 2 to 3 hours until done.