Berry Bread Pudding
Berry Bread Pudding
Ingredients
- 1 loaf French bread, pre-sliced
- 1 bag frozen berry medley, containing blackberries, blueberries, raspberries, and strawberries
- 5 eggs
- 2 tablespoons granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- 1
Place the pre-sliced French bread into the slow cooker.
⏱️ 1 min
- 2
Using a serrated knife, cut the bread into approximately 1-inch cubes directly in the slow cooker.
⏱️ 3 min
- 3
Use your hands to further break up and mix the bread pieces in the slow cooker, ensuring they are evenly distributed.
⏱️ 1 min
- 4
Add the entire bag of frozen berry medley on top of the bread in the slow cooker.
⏱️ 1 min
- 5
In a separate medium-sized bowl, crack the 5 eggs.
⏱️ 1 min
- 6
Add the 2 tablespoons of granulated sugar to the eggs.
⏱️ 1 min
- 7
Pour the 1 cup of milk into the bowl with the eggs and sugar.
⏱️ 1 min
- 8
Add the 1 teaspoon of vanilla extract to the mixture.
⏱️ 1 min
- 9
Whisk the egg, sugar, milk, and vanilla extract mixture thoroughly until well combined and the sugar has dissolved.
⏱️ 3 min
- 10
Pour the whisked egg mixture evenly over the bread and berries in the slow cooker, ensuring all bread pieces are moistened.
⏱️ 2 min
- 11
Cover the slow cooker with its lid.
- 12
Cook the bread pudding on high for approximately 2 to 3 hours, or until the custard is set and the edges are lightly browned.
⏱️ 150 min
- 13
Once cooked, the berry bread pudding is ready to serve. It can be served warm, optionally with a scoop of ice cream or a dollop of whipped cream.
Kitchen Tools
Nutrition Facts (per serving)
Berry Bread Pudding
- 1 loaf French bread, pre-sliced
- 1 bag frozen berry medley, containing blackberries, blueberries, raspberries, and strawberries
- 5 eggs
- 2 tablespoons granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- 1
Place the pre-sliced French bread into the slow cooker.
⏱️ 1 min - 2
Using a serrated knife, cut the bread into approximately 1-inch cubes directly in the slow cooker.
⏱️ 3 min - 3
Use your hands to further break up and mix the bread pieces in the slow cooker, ensuring they are evenly distributed.
⏱️ 1 min - 4
Add the entire bag of frozen berry medley on top of the bread in the slow cooker.
⏱️ 1 min - 5
In a separate medium-sized bowl, crack the 5 eggs.
⏱️ 1 min - 6
Add the 2 tablespoons of granulated sugar to the eggs.
⏱️ 1 min - 7
Pour the 1 cup of milk into the bowl with the eggs and sugar.
⏱️ 1 min - 8
Add the 1 teaspoon of vanilla extract to the mixture.
⏱️ 1 min - 9
Whisk the egg, sugar, milk, and vanilla extract mixture thoroughly until well combined and the sugar has dissolved.
⏱️ 3 min - 10
Pour the whisked egg mixture evenly over the bread and berries in the slow cooker, ensuring all bread pieces are moistened.
⏱️ 2 min - 11
Cover the slow cooker with its lid.
- 12
Cook the bread pudding on high for approximately 2 to 3 hours, or until the custard is set and the edges are lightly browned.
⏱️ 150 min - 13
Once cooked, the berry bread pudding is ready to serve. It can be served warm, optionally with a scoop of ice cream or a dollop of whipped cream.