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Sunday, October 31, 2010

Funky rice cooker bread pudding

I had whole wheat, multi-grain bread from last week that I put in a sealed tupperware in hopes of slowing down its descent to staleness.  It didn't dry out, but it definitely got stale.  So, I made rice cooker bread pudding.  That's not the funky part, though--I don't have milk and was too lazy to get some, so I used yogurt.

Funky rice cooker bread pudding
Old bread (equivalent to 2-3 cups)
1 cup of yogurt
2 eggs
1 teaspoon of vanilla extract
Cinnamon, nutmeg, a dash of crushed cloves and ginger
1/2 cup of hot water

Break bread into little pieces and put into rice cooker.  Mix in spices, raisins, and walnuts.  Beat eggs and put into bread mix; might as well add in yogurt, too.  Stir.  At this point I noticed the mix seemed a bit dry, so I boiled some water and put 1/2 cup of it in.  Add vanilla extract and sugar.  Cover.

My rice cooker is primitive, so it kept stopping the cooking process and switching to the warm setting.  It'll be done when, after sticking in a fork/chopstick, the fork/chopstick comes out pretty clean.

Serve with ice cream or honey.

The ingredient quantities might need some tinkering--I think I could've added more vanilla extract, but all in all, it seemed to work out ok.  It's pretty healthy (no butter/oil, if you'll notice); all I'd note in tinkering the ingredient quantities is to beware of the sourness of the yogurt.


  1. If this recipe were to be made with milk, would it still be 1 cup?

  2. Weird, my response to your comment didn't go through. Anyway, I think it would still be 1 cup, though you might not need the water. I would pour 1/2 a cup, see if it looks moist enough, and keep pouring until you think it's moist enough.

    Sorry, exactness is not my strength (you'll notice none of my recipes have exact quantities...)

    But I hope that helps a bit!