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Place the pre-sliced French bread into the slow cooker.

Using a serrated knife, cut the bread into approximately 1-inch cubes directly in the slow cooker.

Use your hands to further break up and mix the bread pieces in the slow cooker, ensuring they are evenly distributed.

Add the entire bag of frozen berry medley on top of the bread in the slow cooker.

In a separate medium-sized bowl, crack the 5 eggs.

Add the 2 tablespoons of granulated sugar to the eggs.

Pour the 1 cup of milk into the bowl with the eggs and sugar.

Add the 1 teaspoon of vanilla extract to the mixture.

Whisk the egg, sugar, milk, and vanilla extract mixture thoroughly until well combined and the sugar has dissolved.

Pour the whisked egg mixture evenly over the bread and berries in the slow cooker, ensuring all bread pieces are moistened.

Cover the slow cooker with its lid.

Cook the bread pudding on high for approximately 2 to 3 hours, or until the custard is set and the edges are lightly browned.

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.


Place the pre-sliced French bread into the slow cooker.

Using a serrated knife, cut the bread into approximately 1-inch cubes directly in the slow cooker.

Use your hands to further break up and mix the bread pieces in the slow cooker, ensuring they are evenly distributed.

Add the entire bag of frozen berry medley on top of the bread in the slow cooker.

In a separate medium-sized bowl, crack the 5 eggs.

Add the 2 tablespoons of granulated sugar to the eggs.

Pour the 1 cup of milk into the bowl with the eggs and sugar.

Add the 1 teaspoon of vanilla extract to the mixture.

Whisk the egg, sugar, milk, and vanilla extract mixture thoroughly until well combined and the sugar has dissolved.

Pour the whisked egg mixture evenly over the bread and berries in the slow cooker, ensuring all bread pieces are moistened.

Cover the slow cooker with its lid.

Cook the bread pudding on high for approximately 2 to 3 hours, or until the custard is set and the edges are lightly browned.

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.
