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

E73

Cherry Glaze

Home-Style Cornbread

E74

Corned Beef and Cabbage

E75

Stuffing with Apples, Canadian.....................................................Bacon,

E76

and Toasted Pecans

Citrus Spark Salmon Steaks

E77

Holiday Ham with Ginger and Bourbon

E78

Turkey with Pecan-Cherry Stuffing

E78

Sweet Potato Casserole....................................................with

E79

Gingersnap Topping

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

E20

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

11/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert) 21/2 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

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E21

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

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Rival Smart-SetTM owner manual Breakfast Berry Bread Pudding, Cherry Glaze, E75, Toasted Pecans, Gingersnap Topping

Smart-SetTM specifications

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