Description
A delightful dessert that combines the sweetness of ripe peaches with the tartness of fresh raspberries, made in a slow cooker for a comforting treat.
Ingredients
Scale
- 6 cups stale bread, cubed (preferably brioche or challah)
- 2 ripe peaches, pitted and diced
- 1 cup fresh raspberries
- 4 large eggs
- 2 cups milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons butter (for greasing the slow cooker)
Instructions
- Grease the inside of your slow cooker with butter.
- In a large mixing bowl, combine the cubed stale bread, diced peaches, and fresh raspberries.
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Pour the custard mixture over the bread and fruit mixture and gently fold together.
- Spoon the mixture into the prepared slow cooker, spreading it out evenly.
- Cover and cook on low for 4-5 hours, or until set and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave for about 30 seconds.
- For freezing, wrap portions tightly in plastic wrap and foil; can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: slow cooker, peach, raspberry, bread pudding, dessert