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Soups and Chowders .............................................E66
Black Bean Chipotle Soup ..............................................E66
Curried Butternut Squash Soup .................................... E67
Chicken Tortilla Soup .......................................................E68
Beggar’s Chowder ............................................................E69
Shrimp Thai Soup with Lime and Chilies .....................E70
New England Clam Chowder ..........................................E71
Split Pea Soup .....................................................................E72
Holidays and Special Occasions ....................E72
Stuffed Artichokes ............................................................E72
Duck with Port, Mushroom, and Tart
Cherry Glaze .................................................................E73
Home-Style Cornbread ................................................... E74
Corned Beef and Cabbage ............................................. E75
Stuffing with Apples, Canadian Bacon,
and Toasted Pecans ..................................................... E76
Citrus Spark Salmon Steaks .............................................E77
Holiday Ham with Ginger and Bourbon ................... E78
Turkey with Pecan-Cherry Stuffing .............................. E78
Sweet Potato Casserole with
Gingersnap Topping ....................................................E79
Lamb Stew with Sherry and Thyme .............................E80
Scalloped Potatoes and Ham .......................................... E81
Desserts......................................................... E82
Crème Brûlée .....................................................................E82
Chocolate Polenta Cake ................................................. E83
Apple Butter ......................................................................E84
Orange Soufflé .................................................................. E85
Cinnamon Ginger Poached Pears .................................E86
Brunch and Beverages
Breakfast Berry Bread Pudding
1 tablespoon butter
8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough,
or peasant loaf
3 cups sliced, fresh strawberries*
2 cups fresh blueberries*
7 large eggs, beaten
5-7 cups milk (1% or greater) - use 5 if cooking on Low
2 tablespoons vanilla extract
1
1
/
2
cups brown sugar (increase to 2 cups if making bread pudding for dessert)
2
1
/
2
tablespoons cinnamon
*If you are making this dish during a season when fresh berries are not available,
a combination of mixed unsweetened frozen berries can be substituted
(strawberries, raspberries, blackberries and blueberries). Thaw berries before using
or extend the cooking time slightly if using berries directly from the freezer.
1. Butter the inside of the stoneware.
2. Place the bread and berries into the stoneware and toss to combine.
3. Combine the remainder of the ingredients in a separate bowl and whisk to
blend.
4. Pour over bread and berries, and toss to blend.
5. Cover; cook on Low for 5-6 hours or on High for 3 hours, until the bread has
set in the middle.
6. Remove from heat. Allow to cool and set prior to serving (this will allow the
bread to reabsorb to liquid from the berries, etc.).
Serves 10-12
E20
E21
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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8/22/06 4:57:03 PM
8/22/06 4:57:03 PM