Ham and Brie Bread Pudding
- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
- In a large bowl whisk together eggs, milk, garlic, thyme, and pepper. Gently stir in bread cubes, ham, Brie, and dried tomatoes. Spoon into prepared cooker.
- Cover and cook on low-heat setting for 3 1/2 to 4 hours or until a knife inserted in center comes out clean (mixture will puff), giving crockery liner a half turn halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 30 minutes before serving (pudding will fall slightly as it cools).
From the Test Kitchen
To make dried focaccia cubes, preheat oven to 300 degrees F. Cut focaccia into 1/2-inch cubes. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.)
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts(Ham and Brie Bread Pudding)
- Per serving:
- 370 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 172 mg chol.,
- 966 mg sodium,
- 34 g carb.,
- 2 g fiber,
- 9 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet