6 cups, preferably dense peasant-style or sourdough, bread cut into about 1" cubes
1/2 cup slivered toasted almonds
1 cup raisins
6 large eggs, beaten
1 3/4 cups 1% milk
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries, for serving
2 cups fresh blueberries, for serving
Fresh mint leaves for garnish, optional
Coat inside of crock pot with nonstick cooking spray or butter. Add the bread, almonds, and raisins; toss to combine.
In a bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over the mixture in the cooker; toss to blend.
Place lid on cooker and cook on low 4 to 4 1/2 hours or on high 3 hours.
Remove stoneware insert from base to allow cooling so pudding can set before serving.
Serve with the berries and add mint leaves, if desired.
Yield: 12 servings of approximately 1 cup
Per serving: 300 calories, 6g (1g sat) fat, 7g protein, 57g carbs, 3g fiber
1 cup raisins
6 large eggs, beaten
1 3/4 cups 1% milk
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries, for serving
2 cups fresh blueberries, for serving
Fresh mint leaves for garnish, optional
Coat inside of crock pot with nonstick cooking spray or butter. Add the bread, almonds, and raisins; toss to combine.
In a bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over the mixture in the cooker; toss to blend.
Place lid on cooker and cook on low 4 to 4 1/2 hours or on high 3 hours.
Remove stoneware insert from base to allow cooling so pudding can set before serving.
Serve with the berries and add mint leaves, if desired.
Yield: 12 servings of approximately 1 cup
Per serving: 300 calories, 6g (1g sat) fat, 7g protein, 57g carbs, 3g fiber
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