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Berry Bread Pudding
Superb variation of the classic bread pudding recipe. The raspberries add a superb texture and flavour.
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Course:
Dessert
Cuisine:
American
Keyword:
Berry Bread Pudding, Bread, Dairy, Eggs, Fruit, Raspberry
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
10
people
Calories:
511
kcal
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Ingredients
Metric
Imperial
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
Calories:
511
kcal
|
Carbohydrates:
94
g
|
Protein:
14
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
52
mg
|
Sodium:
745
mg
|
Potassium:
283
mg
|
Fiber:
4
g
|
Sugar:
34
g