Wednesday, October 2, 2013

Breakfast Berry Bread Pudding - Crockpot (C3)

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.

No comments:

Post a Comment