Makes 12 servings
6 cups bread, dense, cut into 3/4" to 1" cubes.
1/2 cup slivered almonds, toasted
1 cup raisins
6 large eggs, beaten
1 3/4 cups lowfat milk
1 tsp vanilla
Dark Agave equivalent to 1 1/2 cups brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries
2 cups fresh blueberries
Coat crockpot with nonstick cooking spray. Add bread, almonds, and rains; toss to combine.
Whisk together eggs, milk, vanilla, agave, and cinnamon in a separate bowl. Pour mixture over bread mixture and toss to blend.
Cover and cook on low 4 hours.
Remove pot from crockpot base and allow bread pudding to cool and set before serving.
Serve with berries.