Raspberry Bread Pudding with Raspberry Sauce

Ingredients

Bread Pudding

• 5 cups toasted bread cubes
• 2 1/2 cups scalded milk
• 2 eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1 teaspoon almond extract
• 2 tablespoons melted butter
• 12 ounces fresh or frozen raspberries
• Whipped cream (garnish)

Raspberry Sauce

• 1 (10 ounce) package frozen raspberries
• 1/2 cup raspberry jam
• Few drops lemon juice
• Granulated sugar (optional)
• 1 tablespoon raspberry liqueur, optional, or use blackberries, Marion berries, loganberries, etc.

Instructions

Bread Pudding

1. 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.

Raspberry Sauce

1. Defrost raspberries.
2. Place raspberries, raspberry jam and lemon juice into a food processor or blender. Puree until smooth; taste and add sugar, if desired.
3. Strain through a sieve to remove seeds.
4. Add raspberry liqueur, if desired.
5. Drizzle sauce over warm Raspberry Bread Pudding.