Fruit Stollen Bread Pudding
This stuffing is so yummy and great to take to a family dinner. Everyone will love it. It tastes just like it was cooked in the turkey!
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
Pineapple Bread Pudding – A delicious dessert made in a slow cooker
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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