Crockpot Raspberry Bread Pudding

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Crockpot Raspberry Bread Pudding

 

5 cups toasted bread cubes

2 1/2 cups scalded milk

2 eggs

2 egg yolks

1 cup sugar

1 teaspoon almond extract

2 tablespoons melted butter

12 ozs. fresh or frozen raspberries

whipped cream for garnish

 

Raspberry Sauce:

10 oz pkg. frozen raspberries

1/2 cup raspberry jam

few drops lemon juice

sugar, optional

1 tablespoon raspberry liqueur, optional or use

blackberries, marion berries, loganberries, etc.

 

Place toasted bread cubes in slow cooker. In a

separate bowl, mix scaled

milk, eggs, egg yolks, sugar, almond extract and

melted butter together.

Defrost berries; drain off any excess juice and mix

berries with bread

cubes. Pour milk mixture on top and gently press bread

into milk mixtuew

with the back of a spoon. Do not stir mixture. Set

slow cooker on low and

cook for 4 to 6 hours. Serve warm with a dollop of

whipped cream or

drizzle with Raspberry Sauce.

 

Raspberry Sauce: Defrost raspberries. Place

raspberrries, raspberry jam

and lemon juice into a food processor or blender.

Puree until smooth; taste

and add sugar, if desired. Strain throught a sieve to

remove seeds.

Add raspberry liqueur, if desired. Drizzle sauce over

warm Raspberry Bread Pudding. Serves 8.