Crockpot Berry Bread Pudding

Crockpot Berry Bread Pudding

Today my cousin posted on Facebook a smoothie she made. Somehow I got off on a tangent and decided to make a berry bread pudding.

Don’t ask me how I went from a smoothie to bread pudding. I would be afraid to explore the workings of my mind. Lol.

I search and search until I found a good, easy, and affordable fruit bread pudding and this is what I came up with:

Crockpot Berry Bread Pudding

Ingredients:

2 ½  cups toasted bread cubes

1 ¼  cups scalded milk

1 egg

1 egg yolk

½  cup sugar

½  teaspoon vanilla extract or 1 teaspoon almond extract

1 tablespoons butter, melted

6 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.

If you really want to make this a special desert then top with berry sauce. Here is the recipe:

Berry Sauce

Ingredients:

1 cup frozen mixed berries

1/4 cup sugar

1 tablespoon cornstarch

Directions:

1. mix the berries, sugar and corn starch together in a small sauce pan.

2. Bring to a simmer stirring to prevent lumps from forming.

3. Puree the berries in a blender or with an immersion blender.

4. Let cool.

5. Pour over bread pudding

Which ever you make this it gives you one of your favorite deserts without having to turn on the oven and heat up the house.

Hint: use crock pot liner it makes life easier and clean up a breeze.

I would not make this without the liner.