Fresh Raspberry Breakfast Bread Pudding

This is an absolutely sumptuous vanilla bread pudding. The addition of raspberries makes it extra special. You may substitute blueberries or blackberries for the raspberries.

• 5 to 6 cups coarsely crumbled or diced stale French bread, or rich white bread, crusts removed
• 1/2 pint container fresh raspberries
• 2 cups heavy cream
• 2 cups whole milk
• 1-1/4 cups sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• Whipped cream for serving

Coat the slow cooker with butter-flavor nonstick cooking spray.

Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten. 

Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F. Remove the lid and cook on HIGH for another 15 minutes.

Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired.

Yield - 6 to 8 servings