Fruit Stollen Bread Pudding

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Mexican Chocolate Bread Pudding

Mexican Chocolate Bread Pudding – A delicious dessert recipe for the slow cooker

Cook Time 4 hrs  50 mins
Temp Low

Tastier version of Fruit Stollen in bread pudding form!

Ingredients

  • 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

Directions

  1. Step One

    Spray crock. Place the bread, nuts and raisins in and toss to combine.

  2. Step Two

    Whisk together eggs, egg whites, milk, vanilla, brown sugar and cinnamon in a separate bowl.

  3. Step Three

    Pour the egg mixture over the bread mixture and toss to blend.

  4. Step Four

    Set slow cooker to LOW and cook for 4 to 4 1/2 hours or 3 hours on HIGH. Let cool prior to serving

Crockin' Reviews Add Review
  1. Michelle

    The recipe does not tell you what to do with the fruit.

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