Updated Thursday, December 22nd, 2005
Total Time: 5
Yield: 8 servings
Combine pudding mix, chai tea latte concentrate, and milk in a 6-quart slow cooker (preferably oval). Stir in bread until all of the pieces are moistened. Scatter granola over the top. Cover and cook on low 4 to 5 hours.
If your slow cooker has a warming setting, you can keep the pudding warm several hours; if it doesn’t, the pudding will stay warm up to 1 hour with the cooker turned off.
If you like your bread pudding to melt in your mouth you'll like this version as is, but if you prefer a texture that's more dense, crack a few eggs into the batter to help if firm up while baking.
In this issue: Summer Off the Beaten Path
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