Fruit Stollen Bread Pudding
Leftovers can be stored in the fridge and reheated the next day. This is a must have every Thanksgiving and Christmas in our home, but makes a perfect hot...
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
This is very good. If you like, 2 hrs before done you can put ketchup on top of loaf and let cook the last 2 hrs. I cook mine like this all the time now as in...
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
Leave a Review
You must be logged in to post a comment.