Brunch And Beverages; Breakfast Berry Bread Pudding - Crock-Pot Smart-Set Owner's Manual

Brunch and Beverages

Breakfast Berry Bread Pudding

1 tablespoon butter
8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough,
or peasant loaf
3 cups sliced, fresh strawberries*
2 cups fresh blueberries*
7 large eggs, beaten
5-7 cups milk (1% or greater) - use 5 if cooking on LOW
2 tablespoons vanilla extract
1 cups brown sugar (increase to 2 cups if making bread pudding for dessert)
1 /
2
2 tablespoons cinnamon
1 /
2
*If you are making this dish during a season when fresh berries are not available,
a combination of mixed unsweetened frozen berries can be substituted
(strawberries, raspberries, blackberries and blueberries). Thaw berries before using
or extend the cooking time slightly if using berries directly from the freezer.
1. Butter the inside of the stoneware.
2. Place the bread and berries into the stoneware and toss to combine.
3. Combine the remainder of the ingredients in a separate bowl and whisk to
blend.
4. Pour over bread and berries, and toss to blend.
5. Cover; cook on LOW for 5-6 hours or on HIGH for 3 hours, until the bread has
set in the middle.
6. Remove from heat. Allow to cool and set prior to serving (this will allow the
bread to reabsorb to liquid from the berries, etc.).
Serves 10-12
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
E21
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.