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15
1 tablespoon (15 ml)
butter, softened
8 cups (1-in./2.5 cm
cubed) day-old
French bread (about
1
⁄2 loaf)
1 package (4 oz.
113 g) German
sweet chocolate,
chopped
1
⁄2 cup (125 ml) golden
raisins
4 eggs
1 cup (250 ml) sugar
4 cups (1 quart/1 L)
half-and-half
2 teaspoons (10 ml)
vanilla
Grease Slow Cooker ceramic pot with butter; add bread.
Sprinkle with chocolate and raisins. Toss lightly to mix.
In large bowl, beat eggs and sugar until well-mixed.
Stir in half-and-half and vanilla. Pour evenly over bread
mixture. Cover and cook at HIGH 2 to 2
1
⁄2 hours, or until
center is set. To check if center is set, insert a knife into
the center, if the knife pulls out clean then the center
is set. If desired, keep warm at BUFFET 1 to 2 hours.
Serve warm with vanilla ice cream, thawed sweetened
raspberries, or caramel sauce, if desired.
Yield: 10 servings.
Per Serving: About 400 cal, 9 g pro, 52 g carb, 18 g total
fat, 10 g sat fat, 125 mg chol, 270 mg sod.
Tip: To determine if pudding is set without removing lid,
tap lid to remove condensation. Gently shake Slow Cooker
ceramic pot to determine if center jiggles or is firm.
Chocolate Chunk Bread Pudding
2
1
⁄2 pounds (1.25 kg)
lean pork stew meat*
2 tablespoons (30 ml)
curry powder
1 tablespoon (15 ml)
brown sugar
1 teaspoon (5 ml) dried
thyme
3
⁄4 teaspoon (3 ml)
ground cumin
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
ground red pepper
3 cloves garlic, minced
1 tablespoon (15 ml)
olive oil
1 large onion, coarsely
chopped
3-4 jalapeno peppers,
seeded and cut into
thin strips
1
⁄2 cup (125 ml) chicken
broth
2 tablespoons (30 ml)
all-purpose flour
1 cup (250 ml) coconut
milk
Place pork in Slow Cooker ceramic pot. In small bowl,
combine curry powder, brown sugar, thyme, cumin, salt,
and red pepper. Stir in garlic and oil until well blended.
Add to pork; toss to coat evenly. Add onion, jalapeno
peppers, and chicken broth. Cover and cook at HIGH 3
1
⁄2
to 4
1
⁄2 hours, or until pork is very tender.
In small bowl, blend flour into coconut milk. Stir into
pork mixture. Cover and cook at HIGH 10 to 20 minutes,
or until thickened. Serve with hot cooked rice or
couscous, if desired.
Yield: 6 servings (1 cup per serving).
Per Serving: About 370 cal, 31 g pro, 10 g carb, 23 g
total fat, 12 g sat fat, 100 mg chol, 390 mg sod.
*Four pounds (2 kg) pork shoulder blade roast,
trimmed and cut into 1
1
⁄2-inch (3.75 cm) pieces, may be
substituted for stew meat.
Curried Green Chile Pork