28
Dulce de Leche
Bread Pudding
This dessert is definitely for the sweet tooth.
While you can purchase dulce de leche from
most grocery stores, we found that
homemade is the way to go when it is
the center of your dish.
Setting: Slow Cook
Makes 10 to 12 servings
nonstick cooking spray
2 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
¼ to ½ teaspoon ground cinnamon
1 loaf (1 pound) challah bread,
cut into 1- to 2-inch cubes
¾ cup dulce de leche, plus 2
tablespoons (see previous recipe),
divided (room temperature/
pourable consistency)
1. Lightly coat the cooking pot of the
Multicooker with nonstick cooking
spray.
2. In a large bowl combine the milk,
cream, eggs, vanilla, salt and
cinnamon. Whisk until frothy. Add the
bread cubes and stir to fully combine.
Add ¾ cup of the dulce de leche and
stir to incorporate.
3. Transfer mixture to the prepared
cooking pot.
4. Cover and set to Slow Cook on Low
for 3½ hours.
5. Once the time has elapsed, turn unit
off and drizzle the remaining 2
tablespoons of the dulce de leche on
top of the pudding.
6. Serve immediately with freshly
whipped cream.
Nutritional information per serving
(based on 12 servings):
Calories 310 (43% from fat) • carb. 35g • pro. 10g
• fat 15g • sat. fat 8g • chol. 123mg • sod. 319mg
• calc. 183mg • fiber 1g
Poached Pears
Poached pears can be enjoyed simply with
whipped cream or a rich vanilla ice cream.
Settings: Brown/Sauté
Slow Cook
Makes 8 servings
2 cups white Zinfandel, or other
sweet rosé wine
6 cups water
¼ cup granulated sugar
1 vanilla bean, halved and seeds
scraped (or 1½ teaspoons pure
vanilla extract)
1 two-inch piece orange peel, bitter
white pith removed
2 tablespoons fresh lemon juice
pinch kosher salt
4 firm pears; peeled, halved and
cored
1. Put all of the ingredients, except the
pears, into the cooking pot of the
Multicooker.
2. Cover and set to Brown/Sauté at 375°F
to bring to a boil.
3. Once boiling, uncover and reduce
temperature to 300°F and allow to
simmer for about 30 minutes to reduce
mixture slightly.
4. Add the pears, cover and switch unit
to Slow Cook on High for 2 hours.
When finished pears should be just
tender. You should be able to pierce
the fruit with the tip of a paring knife,
getting little resistance. If overcooked,
the pears will be mushy, if
undercooked, they will be tough and
grainy. All pears are different, so if you
find that they need additional time, add
another 30 minutes and check after
every 10 minutes.
5. Once pears are properly poached,
carefully remove with a slotted spoon
and reserve on a platter.
6. If a serving sauce is desired, switch
the unit to Brown/Sauté at 375°F for 30
minutes, uncovered to reduce liquid to
a light syrup.
