Recipe(tried): Berry Bread Pudding (crock pot)

BERRY BREAD PUDDING

Butter flavored cooking spray
6 cups bread, preferably a dense kind like Sourdough, cut into 1-inch cubes
1/2 cup slivered almonds
1/2 cup raisins
1/2 cup dried cranberries
6 large eggs, beaten
1 3/4 cups whole milk
1 tsp. vanilla extract
2 cups light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3 cups sliced fresh strawberries, for garnish
2 cups fresh blueberries, for garnish

Spray the inside of the Crock-pot stoneware with butter flavored cooking spray. Place the bread, nuts, raisins, and cranberries in the stoneware and toss to combine.

Whisk together the eggs, milk, vanilla, sugar, cinnamon and ginger in a separate bowl. Pour the egg mixture over the bread mixture and toss to blend.

Cover crock-pot and cook on LOW for 4 to 4 1/2 hours or on HIGH for 3 hours. Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving.

Serve garnished with strawberries and blueberries.

Makes 10-12 servings