Bake bread pudding in preheated oven for approximately 1 hour, or until knife inserted into center comes out clean.
Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Heat on HIGH in microwave for 30 to 45 seconds. Remove and stir in maple extract. Drizzle over bread pudding.
Serving Idea: Serve this luscious bread pudding with a dollop of vanilla ice cream.
© Please note that the above recipe is excerpted from "Sandra Lee Semi-Homemade Cooking 3"
Excerpted from: "Sandra Lee Semi-Homemade Slow Cooker Recipes 2"
1 box (6-ounce) cornbread stuffing mix, Stove Top ®
1 cup low-sodium chicken broth, Swanson ®
4 tablespoons butter
2 bags (8 ounces each) trimmed fresh haricots verts or French green beans, Ready Pac ®
1 cup frozen pearl onions, C&W ®
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning, McCormick ®
1 whole boneless skinless turkey breast, rinsed and patted dry
2 cans (15 ounces each) cut sweet potatoes, drained, Princella ®
1 can (10-ounce) condensed cream of mushroom soup, Campbell's ®
½ cup white wine, Chardonnay
1 packet (.95-ounce) turkey gravy mix, Lawry's ®
Combine stuffing mix, chicken broth, and butter in a microwave-safe bowl. Cover and cook in microwave on HIGH for 5 minutes. Remove and set aside to cool.
Place green beans and onions in the bottom of a 5-quart slow cooker.
In a small bowl, mix together salt, pepper, and poultry seasoning. Season all sides of the turkey breast with mixture. Insert a pop-up thermometer in the thickest part of the breast. Place in the slow cooker, and surround the turkey breast with the sweet potatoes.
In a large bowl, stir together mushroom soup, white wine, and gravy mix. Pour over turkey and sweet potatoes. Spoon stuffing mixture around the turkey breast.
Cover and cook on LOW for 4 to 5 hours. Check to see that thermometer has popped up before serving.
© Please note that the above recipe is excerpted from "Sandra Lee Semi-Homemade Slow Cooker Recipes 2"
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