Crockpot Berry Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 12 |
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This recipe came from Slow Cooker Recipes Easy Recipes and Stress Free Cooking. I have not tried this, posting for safe keeping. Ingredients:
5 cups toasted bread cubes |
2 1/2 cups scalded milk |
2 eggs |
2 egg yolks |
1 cup sugar |
1 teaspoon vanilla extract or 1 teaspoon almond extract |
2 tablespoons butter, melted |
12 ounces fresh raspberries, blackberries, strawberries, blueberries, at room temperature (or you can use other berries and can use frozen) |
Directions:
1. Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.
2. Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.
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