Berry Bread Pudding

Superb variation of the classic bread pudding recipe. The raspberries add a superb texture and flavour.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

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.

You can also use blackberries, strawberries, blueberries, or other berries as include them in the recipe at room temperature.