Now that we live in AZ where it gets so hot sometimes it feels like you are living in an oven, the last thing we’ve wanted to do is turn on our oven or stove to make food!  Even though we have a/c in the house, just opening the door to go outside quickly is like a heat wave intrusion as we rush to close the door.  So I have turned to alternate ways of cooking food recently, lets just say my crock pot, microwave, and toaster oven have become my favorite cooking tools!  So when I saw this idea on Pinterest to make Tapioca Pudding in the Crock Pot it just HAD to be tested!

The original recipe comes from Pumpkin, Pie, Painter

As usual I did my own variation.  Here’s what I did:

In the crock pot mix:
1 box (just over 1 cup) of instant tapioca
2 cups Sugar
8 cups Milk

Set the crock pot on high and cook for about 3 hours
Then add 2 t. vanilla
-the original recipe says to also add 4 eggs by adding them to a small amount of the pudding first then mixing them in with the rest, my pudding was so thick already (probably because I used the instant tapioca) I didn’t think it needed the eggs so I didn’t add them.

It turned out GREAT!  The flavor was awesome.  My only observation was that it was pretty thick.  So in retrospect I probably will add the eggs next time to see if that helps break it up a little better and make it more like it’s supposed to be rather than a VERY thick pudding.

I can’t wait to try this over night on a low setting! What a great easy breakfast it would make.