Berry Bread Pudding

Imagine soft, fluffy bread soaked in a delicious creamy mixture, with juicy berries bursting with sweetness in every mouthful. This comforting Berry Bread Pudding is wonderfully easy to make in the slow cooker and fills the kitchen with the most tempting aromas. Serve it warm with a generous drizzle of custard or a scoop of vanilla ice cream for a delicious homemade dessert the whole family will love.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Ingredients

5 cups bread cubes toasted
2 1/2 cups milk hot
2 large eggs
2 large egg yolks
1 cup sugar
1 tsp almond extract
2 tbsp unsalted butter melted
12 oz raspberries

Instructions

Place the bread cubes in the slow cooker.
5 cups bread cubes
In a separate bowl whisk together the milk, eggs, yolks, sugar, almond extract and butter.
2 1/2 cups milk, 2 large eggs, 2 large egg yolks, 1 cup sugar, 1 tsp almond extract, 2 tbsp unsalted butter
Stir in the berries and pour over the bread cubes.
12 oz raspberries
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