Ingredients
3 cups whole milk
4 eggs
1 tablespoon vanilla extract
1/2 cup plus 2 tablespoons dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
8 cups 1/2-cubed bread (use either day-old bread or lightly toast the cubes)
3 cups fresh mixed berries, such as blackberries, blueberries and raspberries (can substitute frozen berries)
2 tablespoons port (optional)
Freshly whipped cream, for serving
Directions
In a large bowl, whisk together the milk, eggs, vanilla, 1/2 cup brown sugar, cinnamon and cardamom. Add the bread to the bowl and stir to completely soak. Let sit for 10 minutes.
In a medium bowl, stir together the 2 tablespoons brown sugar and port, if using. Gently stir in the berries and let macerate for 5 minutes.
Spoon the bread mixture into a well greased slow cooker (butter works best). Spread the berries over the top. Cook on low for 3 hours. Serve warm, dolloped with whipped cream.
Notes
From http://www.cooking.com/recipes-and-more/recipes/slow-cooker-summer-berry-bread-pudding-recipe Have not yet tried - found this one on the internet and marked it for future reference.
