User Guide

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Bread Pudding with Warm Butterscotch Sauce
(Serves 12)
Ingredients:
1 pound challah or other egg bread, cut into 1-in. cubes (about 11 cups)
Butter for greasing casserole
7 large egg yolks
2 whole large eggs
3 cups whole milk
1-1/2 cups heavy whipping cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Butterscotch Sauce (recipe below)
Directions:
1. Preheat oven to 350°F. To toast bread cubes, arrange evenly in a large shallow
baking pan. Bake 10 to 12 minutes or until lightly browned. Cool slightly.
2. Generously spray the removable stoneware of the Casserole Crock™ with cooking
spray or butter. Fill with bread cubes.
3. Whisk the remaining ingredients in a large bowl. Pour over bread; press bread
into egg mixture to moisten.
4. Cover; cook on LOW for 3 to 4 hours or on HIGH for 2-1/2 to 3 hours, or until a
thermometer reads 170°F. Turn o the casserole slow cooker and remove the
stoneware from base.
5. Preheat oven to 400°F. Bake bread pudding 10 to 15 minutes or until top is lightly
toasted. Cool slightly. Serve with warm Butterscotch Sauce.
Butterscotch Sauce:
Combine 1 cup packed brown sugar, 1 cup heavy whipping cream and
6 tablespoons butter (cubed) in a small saucepan.
Bring to a boil, stirring frequently.
Reduce heat to medium; cook 5 minutes, stirring occasionally.
Remove from heat; stir in 1-1/2 teaspoons vanilla extract.
(Makes 1-2/3 cups)
Hash Brown Breakfast Casserole
(Serves 12)
Ingredients:
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (9.6 ounces) fully cooked breakfast sausage links, sliced 1/2 inch thick
1 cup chopped onion (about 1 medium)
1 cup chopped red bell pepper (about 1 medium)
2 cups (8 ounces) shredded American and Cheddar cheese blend
12 large eggs
1 cup heavy whipping cream or half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced green onions
Directions:
1. Generously spray the removable stoneware of the Casserole Crock™ with
cooking spray or butter.
2. Layer half of each of the rst ve ingredients in the removable stoneware;
repeat layers.
3. Whisk eggs, cream, salt and pepper in a large bowl. Pour over top.
4. Cover; cook on LOW for 4-1/2 to 5-1/2 hours or on for HIGH 3-1/2 to 4-1/2 hours,
or until a thermometer reads 160°F.
5. Sprinkle casserole with green onions. Let stand 5 minutes before serving.
Tip: One pound bulk pork sausage, cooked and drained, may be used in place of
fully-cooked sausage links.