Title: Raspberry Bread Pudding
Categories: Pudding Sauce Crockpot
Yield: 8 Servings
| BREAD PUDDING |
| 5 | c | Toasted bread cubes |
| 2 1/2 | c | Scalded milk |
| 2 | | Eggs |
| 2 | | Egg yolks |
| 1 | c | Sugar |
| 1 | ts | Almond extract |
| 2 | tb | Melted butter |
| 12 | oz | Fresh or frozen raspberries* |
| | | Whipped cream for garnish |
| RASPBERRY SAUCE |
| 10 | oz | Pkg. frozen raspberries |
| 1/2 | c | Raspberry jam |
| | | Few drops lemon juice |
| | | Sugar, optional |
| 1 | tb | Raspberry liqueur, optional |
| | | *OR USE blackberries, marion berries, loganberries, etc. |
SOURCE: Slow Cooking In Crockpot, Slow cooker, Oven and Multi-Cooker by
Joanna White, copyright 1994, ISBN #1-55867-100-5. MM format by Ursula R.
Taylor.
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.