Crockpot Berry Bread Pudding

• toasted bread cubes↗5 cups
• scalded milk2 1⁄2 cups
• eggs↗2
• egg yolks↗2
• sugar↗1 cup
• vanilla extract or 1 teaspoon almond extract↗1 teaspoon
• butter, melted↗2 tablespoons
• fresh raspberries, blackberries, strawberries, blueberries, at room temperature (or you can use other berries and can use frozen)↗12 ounces

Step-by-step instructions

1. 1

   Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.

2. 2

   Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.