Bread Pudding with Berries



Cook Time

3 hours


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)


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