User Manual

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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 Programmable 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 programmable 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 Programmable 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.
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