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Raspberry Bread Pudding

Ingredients

Bread Pudding

Raspberry Sauce

Instructions

  1. Bread Pudding: Place toasted bread cubes in slow cooker.
  2. In a separate bowl, mix scaled milk, eggs, egg yolks, sugar, almond extract and melted butter together.
  3. Defrost berries; drain off any excess juice and mix berries with bread cubes.
  4. Pour milk mixture on top and gently press bread into milk mixture with the back of a spoon. Do not stir mixture.
  5. Set slow cooker on LOW and cook for 4 to 6 hours.
  6. Serve warm with a dollop of whipped cream or drizzle with Raspberry Sauce.
  7. Raspberry Sauce: Defrost raspberries.
  8. Place raspberries, raspberry jam and lemon juice into a food processor or blender.
  9. Puree until smooth; taste and add sugar, if desired.
  10. Strain through a sieve to remove seeds.
  11. Add raspberry liqueur, if desired.
  12. Drizzle sauce over warm Raspberry Bread Pudding.

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