Fruit Stollen Bread Pudding
Your family will love this simple, savory side with any meal.
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Tastier version of Fruit Stollen in bread pudding form!
- 6 Cups Thick sliced bread (can be sourdough or a french bread)
- 1/4 Cup Walnuts
- 1/2 Cup Craisins
- 4 eggs beaten
- 1 3/4 Cup 2 % milk
- 1 Teaspoon Vanilla
- 1 Cup Brown Sugar
- 2 Teaspoons cinnamon
- 3 Cups strawberries diced (I use fresh you can use frozen)
- 2 Cups blueberries (I use fresh you can use frozen)
- a pinch of cinnamon sugar
Spray crock. Place the bread, nuts and raisins in and toss to combine.
Whisk together eggs, egg whites, milk, vanilla, brown sugar and cinnamon in a separate bowl.
Pour the egg mixture over the bread mixture and toss to blend.
Set slow cooker to LOW and cook for 4 to 4 1/2 hours or 3 hours on HIGH. Let cool prior to serving
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