Bread Pudding with Berries
Serves
8
Cook Time
3 hours
INGREDIENTS
50 g melted butter
400 - 450 g stale white bread or toast
3 eggs
50 g of brown sugar
500 ml of milk
1/2 teaspoon cinnamon
1 teaspoon vanilla sugar
150 – 200 g mixed frozen or fresh berries (strawberries, raspberries, cherries, blueberries)
METHOD
Grease the slow cooker insert with some of the butter.
Roughly dice the bread slices and place in the slow cooker, drizzle the remaining butter on top.
Beat the eggs with sugar, milk and spices, pour over the bread cubes.
Let stand for ten minutes, then reposition once so that everything soaks up well.
Carefully distribute the frozen berries between the bread cubes
Serve lukewarm with vanilla sauce, whipped cream or vanilla ice cream.
Finish this off in a hot oven for 10-15 minutes to give a lovely golden colour and a crunchy topping
