Breakfast Berry Bread Pudding

Ingredients:

Vegetable cooking spray or butter
6 cups bread, preferably dense peasant style or sourdough, cut into 3/4 -
1-inch cubes
1/2 cup slivered almonds, toasted
1 cup raisins
6 large eggs, beaten
1 3/4 cup milk (1 percent or greater)
1 teaspoon vanilla extract
1 1/2 cups brown sugar (increase to 2 cups if making bread pudding for
dessert)
1 1/2 teaspoons cinnamon
3 cups sliced fresh strawberries
2 cups fresh blueberries
Fresh mint leaves (optional)

Method:

1.Spray or butter the inside of the Crock-Pot? slow cooker stoneware.
2.Place the bread, nuts and raisins in the stoneware and toss to combine.
3.Whisk together the eggs, milk, vanilla, sugar and cinnamon in a separate bowl.
4.Pour the egg mixture over the bread mixture and toss to blend.
5.Set Crock-Pot? slow cooker to Low and cook for 4 to 4 1/2 hours or High
and cook for 3 hours.
6.Remove stoneware from heating unit and allow bread pudding to cool and set
prior to serving. Serve garnished with berries and mint leaves if desired.
Yield: 10 - 12 servings


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