Busters Recipes

Breakfast Berry Bread Pudding

Ingredients:
* Vegetable cooking spray or butter
* 6 cups bread, preferably dense peasant style or sourdough, cut into
3/4 - 1-inch cubes
* 1/2 cup slivered almonds, toasted
* 1 cup raisins
* 6 large eggs, beaten
* 1 3/4 cup milk (1% or greater)
* 1 tsp vanilla extract
* 1 1/2 cups brown sugar (increase to 2 cups if making bread pudding
for dessert)
* 1 1/2 tsp cinnamon
* 3 cups sliced fresh strawberries
* 2 cups fresh blueberries
* Fresh mint leaves (optional)

Spray or butter the inside of the Crock-Pot. Place the bread, nuts
and raisins in the stoneware and toss to combine. Whisk together the
eggs, milk, vanilla, sugar and cinnamon in a separate bowl. Pour the
egg mixture over the bread mixture and toss to blend. Cover; cook on
Low and 4 to 4 1/2 hours or High for 3 hours. Remove stoneware from
heating unit and allow bread pudding to cool and set prior to
serving. Serve garnished with berries and mint leaves if desired.

Yield: 10 - 12 servings

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