Breakfast Berry Bread Pudding

By littlefish

Ingredients

• 8 cups bread, 1 inch cubed, preferably dense loaf of Italian or sourdough
• 3 cups fresh strawberries, sliced
• 2 cups fresh blueberries
• 7 large eggs, beaten
• 7 cups milk
• 2 tablespoons vanilla extract
• 2 1/2 tablespoons cinnamon
• 1 1/2 cups brown sugar, (increase to 2 cups if making bread pudding for dessert)

Details

Servings 10

Preparation

Step 1

1.Butter the inside of the Crock-Pot® slow cooker stoneware.
2.Place the bread and berries into the stoneware and toss to combine.
3.Combine the remainder of ingredients in a separate bowl and whisk to blend.
4.Pour over bread and berries and toss to blend.
5.Set Crock-Pot® slow cooker to High and cook for 2 hours. Turn to low and cook for 1 – 1 ½ hours more.
6.Remove stoneware from heating unit and allow to cool and set prior to serving.