Description
A delightful dessert that combines the sweetness of ripe peaches and juicy blueberries, perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 6 cups stale bread, cubed (preferably French or brioche)
- 2 ripe peaches, pitted and diced
- 1 cup fresh blueberries
- 4 large eggs
- 2 cups milk (whole or 2%)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Butter or cooking spray (for greasing the slow cooker)
Instructions
- Prepare the Slow Cooker: Grease the inside of your slow cooker with butter or cooking spray.
- Combine the Bread and Fruit: In a large mixing bowl, combine the cubed stale bread, diced peaches, and fresh blueberries.
- Make the Custard Mixture: In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Combine Everything: Pour the custard mixture over the bread and fruit mixture and gently stir.
- Transfer to the Slow Cooker: Pour the mixture into the prepared slow cooker, spreading it out evenly.
- Cook the Pudding: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
- Check for Doneness: The pudding is done when a knife inserted in the center comes out clean.
- Serve: Let cool for a few minutes before serving warm, optionally topped with whipped cream or ice cream.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave.
- For freezing, wrap portions tightly in plastic wrap and foil; can last up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Slow Cooker, Peach, Blueberry, Bread Pudding, Dessert