Strawberries & Cream Bread Pudding


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1/2 Loaf of French Bread (stale is ok!)
8 Strawberries, washed and thinly sliced
2 c. Whole Milk
4 T. Strawberry Jam
1 tsp. Vanilla
1 tsp. Cinnamon
1/8 tsp. Nutmeg
4 Eggs
1/2 c. Sugar
3 oz. Cream Cheese, cubed (Optional)


1 Grease a Crock-Pot® Casserole Crock Slow Cooker with non-stick cooking spray.
2 Tear bread into 2-inch pieces and place in the slow cooker.
3 Slice strawberries into small pieces and scatter over the bread.
4 Optional Step: Sprinkle cubed cream cheese over strawberry layer.
5 In a blender, combine all remaining ingredients.
6 Pour liquid ingredients over top bread and strawberries in the slow cooker.
7 Push down a bit on the bread to make sure it’s completely covered with the liquid.
8 Cover and cook on LOW for 4-5 hours.
9 Remove lid and switch slow cooker to the “off” position.
10 Use potholders to remove the insert from the slow cooker and set on a hot pad. Allow to cool for 10 minutes before serving.
11 To serve, dish into small bowls and top with ice cream OR top with butter and a light sprinkle of powdered sugar.