Crockpot Berry Bread Pudding - cooking recipe

Ingredients

5 cups toasted bread cubes
2 1/2 cups scalded milk
2 eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla extract or 1 teaspoon almond extract
2 tablespoons butter, melted
12 ounces fresh raspberries, blackberries, strawberries, blueberries, at room temperature (or you can use other berries and can use frozen)

Preparation

Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.
Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.