Sign Up for the Recipe Publishing Newsletter
Tangy Mixed Berry Bread Pudding Recipes
If you like summer fruit pudding recipes, you might be wondering if you can make this dish in your slow cooker. Actually, because summer pudding is made by combining berries, sugar, and bread and putting a weight on the dessert overnight so the juices stain the bread red, this is not a dish for crockpot cooking because it does not require any cooking! However, if you want to combine berries, bread and other flavorful ingredients to make a fruity dessert which is simple to prepare and lovely served warm, you will like the following cinnamon-infused bread and berry pudding.
You can use whichever berries you want for this. Strawberries, raspberries, cherries, blackberries, cranberries, and blackcurrants are just a few examples. Blueberries would also be good. Remember that some fruits are much sweeter than others are and if you are using cranberries, for example, you might need to add more sugar to the mixture, so it is not too tart. Switch the cinnamon for nutmeg, allspice or ground cloves if you prefer and feel free to use some chopped apple instead of some of the berries.
This recipe contains eggs, fruit juice and evaporated milk, as well as the bread and fruit. The eggs and milk give it a creamy, spongy finish and the fruit juice adds moisture and also helps to add color to the dish. You can use French bread if you prefer that to sliced white bread. The bread in this recipe can be sliced in half or torn into little pieces. It does not affect the end result much so just use whichever sized pieces you want.
Very Berry Pudding with Cinnamon Bread
Ingredients -
1 pint berries
2 eggs
2 tablespoons butter
¾ cup apple juice
1 ½ teaspoons cinnamon
6 slices bread, torn into pieces
¼ cup cranberry juice
12 oz evaporated milk
¾ cup hot water
¾ cup brown sugar
Preparation:
If you are using berries with stems or stones you will need to clean them.
Cut any large berries (like strawberries) in half.
Melt the butter in the bottom of a 1 ½ or 2 quart soufflé dish or another glass dish which will fit into your crockpot.
Sprinkle half a teaspoon of cinnamon and 2 tablespoons of brown sugar over it, and then add the prepared berries.
Whisk the milk, eggs, apple juice, and cranberry juice together, and then add the bread, the rest of the cinnamon and the rest of the brown sugar.
Put an aluminum foil ring or a trivet in the crockpot and pour the hot water in there.
Put the soufflé dish on the trivet or aluminum foil ring.
Cover and cook for 2 ½ hours on high.
Serve warm with sweetened whipped cream or vanilla ice cream.
(Serves 4)
Photo Description:
As you can see from the picture, this juicy berry dessert is brightly colored and very appetizing. You can either serve it alone or with vanilla ice cream or whipped cream. Perhaps you have plenty of berries to use up, in which case this is a wonderful way to use them. You can use canned or thawed berries in this too but since they go a bit mushy it is best to use at least some fresh berries, to level out the consistency of the dish.
