Berry Bread Pudding
Superb variation of the classic bread pudding recipe. The raspberries add a superb texture and flavour.
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Servings: 10 people
Calories: 511kcal
Ingredients
- 5 cups toasted bread cubes 1.25 L
- 2 1/2 cups scalded milk 625 ml
- 2 large eggs
- 2 large egg yolks
- 1 cup sugar 250 ml
- 1 tsp vanilla or almond extract 5 ml
- 2 tbsp butter melted, 30 ml
- 12 oz fresh or frozen raspberries 335 g, room temperature
Instructions
- 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 to 6 hours.
Notes
You can also use blackberries, strawberries, blueberries, or other berries as include them in the recipe at room temperature.
Nutrition
Sodium: 745mg | Sugar: 34g | Fiber: 4g | Potassium: 283mg | Cholesterol: 52mg | Calories: 511kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 3g | Saturated Fat: 3g | Fat: 9g | Protein: 14g | Carbohydrates: 94g
