Crockpot Berry Bread Pudding

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READY IN: 4hrs 15mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups toasted bread cubes
  • 2 12
    cups scalded milk
  • 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)
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DIRECTIONS

  • Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.
  • 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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