I don't have a slow cooker. (Crockpot, I assume.)

So how long should I cook it in the oven? (At 350 F, maybe?)

Here's what the book said:

1 loaf Italian bread, cubed, divided
1 pint blueberries, divided
8 oz. cream cheese, cubed, divided
6 eggs
1.5 cups milk
1 tsp. vanilla (optional)


Place half the bread in the pan, then half the blueberries, then half the cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook on low till custardy & set, 3-4 hours. Serve with syrup.





Lenona.

On Tuesday, January 28, 2020 at 4:05:43 PM UTC-6, wrote:
>
> I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook on low till custardy & set, 3-4 hours. Serve with syrup.
>
> Lenona.
>
Throw this in the oven for an hour, check on it and if it looks edible remove
it from the oven. If not, keep checking it in 15 minute intervals.

I found this exact recipe on Food.com.
https://www.food.com/recipe/blueberry-fancy-470215

On Tue, 28 Jan 2020 14:05:38 -0800 (PST), wrote:

> I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook on low till custardy & set, 3-4 hours. Serve with syrup.

Baked, that would be bread pudding. You need to set the casserole in
a pan of water to keep it from overcooking on the bottom.

I don't remember the temperature and time, but you can probably find
it in Betty Crocker.

--
Joy Beeson
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/

> wrote in message
...
>I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the
> cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook
> on low till custardy & set, 3-4 hours. Serve with syrup.
>
>
>
>
>
> Lenona.

I'd check it at 20-30 min. You want the eggs to set. And if you want it to
come out like in a Croc Pot, be sure to cover it well. Otherwise the top
will get dried out.

On Tuesday, January 28, 2020 at 12:05:43 PM UTC-10, wrote:
> I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook on low till custardy & set, 3-4 hours. Serve with syrup.
>
>
>
>
>
> Lenona.

Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.

https://devour-blog.com/2015/03/24/b...bread-pudding/

> wrote:
> I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the
> cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook
> on low till custardy & set, 3-4 hours. Serve with syrup.
>
>
>
>
>
> Lenona.
>
>
>
>
>
>

Id probably bake it for 45-60 minutes overall, but Id check it
periodically after the 30 minute mark and stop baking when the custard is
set and the top is springy, like bread pudding.

On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:

>
> Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
>
> https://devour-blog.com/2015/03/24/b...bread-pudding/


Thanks for this point in particular:

"In this case, I had oodles of leftover white dinner rolls that Id bought for a party a while back. They were the perfect texture for this dish, and the fact that they were a little bit stale before they went into the freezer helped them retain their texture once the milk/egg mixture was poured over. Fresh, soft bread usually isnt the best choice for bread pudding as it often turns to mush in the pan."

On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
>
> >
> > Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
> >
> > https://devour-blog.com/2015/03/24/b...bread-pudding/
>
>
> Thanks for this point in particular:
>
> "In this case, I had oodles of leftover white dinner rolls that Id bought for a party a while back. They were the perfect texture for this dish, and the fact that they were a little bit stale before they went into the freezer helped them retain their texture once the milk/egg mixture was poured over. Fresh, soft bread usually isnt the best choice for bread pudding as it often turns to mush in the pan."

I think that brioche makes a better bread pudding than french or American white bread. Well, that's what I think, anyway.

On Thu, 30 Jan 2020 17:22:18 -0800 (PST), dsi1
> wrote:

>On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
>> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
>>
>> >
>> > Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
>> >
>> > https://devour-blog.com/2015/03/24/b...bread-pudding/
>>
>>
>> Thanks for this point in particular:
>>
>> "In this case, I had oodles of leftover white dinner rolls that I’d bought for a party a while back. They were the perfect texture for this dish, and the fact that they were a little bit stale before they went into the freezer helped them retain their texture once the milk/egg mixture was poured over. Fresh, soft bread usually isn’t the best choice for bread pudding as it often turns to mush in the pan."
>
>I think that brioche makes a better bread pudding than french or American white bread. Well, that's what I think, anyway.

The best bread for bread pudding is challah

On 2020-01-30 6:22 p.m., dsi1 wrote:
> On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
>> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
>>
>>>
>>> Alternatively, you could use a different recipe. It's pretty much the same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
>>>
>>> https://devour-blog.com/2015/03/24/b...bread-pudding/
>>
>>
>> Thanks for this point in particular:
>>
>> "In this case, I had oodles of leftover white dinner rolls that Id bought for a party a while back. They were the perfect texture for this dish, and the fact that they were a little bit stale before they went into the freezer helped them retain their texture once the milk/egg mixture was poured over. Fresh, soft bread usually isnt the best choice for bread pudding as it often turns to mush in the pan."
>
> I think that brioche makes a better bread pudding than french or American white bread. Well, that's what I think, anyway.
>
Panettone is even better!

On 2020-01-30 9:01 p.m., graham wrote:
> On 2020-01-30 6:22 p.m., dsi1 wrote:
best choice for bread pudding as it often turns to mush in the pan."
>>
>> I think that brioche makes a better bread pudding than french or
>> American white bread. Well, that's what I think, anyway.
>>
> Panettone is even better!

The best bread pudding I have had was made with croissants. Panettone
also makes great French toast.

dsi1 > wrote:
> On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
>> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
>>
>>>
>>> Alternatively, you could use a different recipe. It's pretty much the
>>> same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
>>>
>>> https://devour-blog.com/2015/03/24/b...bread-pudding/
>>
>>
>> Thanks for this point in particular:
>>
>> "In this case, I had oodles of leftover white dinner rolls that Id
>> bought for a party a while back. They were the perfect texture for this
>> dish, and the fact that they were a little bit stale before they went
>> into the freezer helped them retain their texture once the milk/egg
>> mixture was poured over. Fresh, soft bread usually isnt the best choice
>> for bread pudding as it often turns to mush in the pan."
>
> I think that brioche makes a better bread pudding than french or American
> white bread. Well, that's what I think, anyway.
>

You should try it with croissants. Thats how I make mine.

On Thursday, January 30, 2020 at 7:55:44 PM UTC-10, Jinx the Minx wrote:
> dsi1 > wrote:
> > On Thursday, January 30, 2020 at 2:29:11 PM UTC-10, wrote:
> >> On Wednesday, January 29, 2020 at 2:15:40 AM UTC-5, dsi1 wrote:
> >>
> >>>
> >>> Alternatively, you could use a different recipe. It's pretty much the
> >>> same. I have a bunch of brioche to get rid of so bread pudding would be a good idea.
> >>>
> >>> https://devour-blog.com/2015/03/24/b...bread-pudding/
> >>
> >>
> >> Thanks for this point in particular:
> >>
> >> "In this case, I had oodles of leftover white dinner rolls that Id
> >> bought for a party a while back. They were the perfect texture for this
> >> dish, and the fact that they were a little bit stale before they went
> >> into the freezer helped them retain their texture once the milk/egg
> >> mixture was poured over. Fresh, soft bread usually isnt the best choice
> >> for bread pudding as it often turns to mush in the pan."
> >
> > I think that brioche makes a better bread pudding than french or American
> > white bread. Well, that's what I think, anyway.
> >
>
> You should try it with croissants. Thats how I make mine.

I'll try it when I have some stale croissants. Thanks.

On Tuesday, January 28, 2020 at 12:05:43 PM UTC-10, wrote:
> I don't have a slow cooker. (Crockpot, I assume.)
>
> So how long should I cook it in the oven? (At 350 F, maybe?)
>
> Here's what the book said:
>
> 1 loaf Italian bread, cubed, divided
> 1 pint blueberries, divided
> 8 oz. cream cheese, cubed, divided
> 6 eggs
> 1.5 cups milk
> 1 tsp. vanilla (optional)
>
>
> Place half the bread in the pan, then half the blueberries, then half the cream cheese. Repeat. Beat eggs and milk. Pour over all ingredients. Cook on low till custardy & set, 3-4 hours. Serve with syrup.
>
>
>
>
>
> Lenona.

Made some bread pudding with brioche. Added some dried mangos for a little color. It was cooked in a toaster oven.

https://www.amazon.com/photos/shared...Od9lNZ0s0k-T0E