Fruit Stollen Bread Pudding
Warm up with this delicious Pumpkin Spice Latte, the official drink of fall. And yes, it's made in the slow cooker!
Wake up to the Smells of Breakfast in the slow cooker? Who knew?!?! We loved the idea and just had to try out one of the recipes posted on our Facebook page!...
Y'all will go nuts over this holiday classic, which crocks up beautifully!
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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