Slow cooker bread pudding/hot cereal recipes please!?

Question

Hi!
I have a mini 2 qt slow cooker, and I would love to make some bread pudding, and hot cereals with it.
Can you give me easy recipes my 5 yr old son can help me throw together in there? I have a big bag of rolled quick cook oats my grama gave me, could those be used in a slow cooker? Also have a large bag of granola, which I would like to incorporate into a slow cooker recipe of hot cereal...
I am looking for basic recipes, just something for my son and I to have for breakfast some mornings, or for a treat... thanks!

Answer 1

Bread Pudding

Ingredients:
5 eggs, beaten
3 1/2 cups milk
2 teaspoons vanilla
2 Tablespoons ground cinnamon
1/2 teaspoon salt
6 cups plain bread crumbs (or more to make mixture as thick as cooked .. oatmeal when mixed with all ingredients)
3/4 cup packed brown sugar
1 Tablespoon butter or margarine, melted
1/2 cup raisins (optional)
One mashed or sliced banana (optional)

Prep:
Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal. Place mixture in a WELL greased slow cooker/Crock Pot. Cook on high for 4-5 hours,or until a knife stuck in middle of the "pudding" comes out fairly clean.

NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.

Bread pudding should rise slightly like a cake while cooking, and be smooth on top. It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

Answer 2

Here is a super simple Slow Cooker Oatmeal. It can be customized to personal tastes. Add fruit, raisins, cinnamon... the possibilities are endless!

INGREDIENTS
1 cup oats
3 cups water
1 pinch salt
1 cup half-and-half cream
1/4 cup brown sugar, or to taste
DIRECTIONS
Just before going to bed, combine the oats and water in a slow cooker. Set to Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

This is for a savory Spoon Bread that could be served with bacon and fruit for breakfast:
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 cup milk
1/2 cup egg substitute
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2 1/3 cups frozen corn, thawed
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn bread/muffin mix
DIRECTIONS
In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3-4 hours or until center is almost set.