Slow Cooker Blueberry Bread Pudding

Yields 10-12 servings

Prep Time: 5 minutes

Cook Time: 4 hours

              

Ingredients

  • Nonstick cooking spray
  • 1 loaf (1 pound) of challah bread, cut into 1-inch cubes 
  • 2½ cups blueberries, fresh or frozen
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 eggs, beaten
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, for serving, MANDATORY

Directions

  1. COAT the cooking pot of the Cosori Multicooker with nonstick cooking spray.
  2. LAYER the bread cubes and blueberries into the prepared pot.
  3. WHISK the milk, cream, eggs, sugar, vanilla, salt, and cinnamon in a medium bowl, until frothy.
  4. POUR the egg mixture over the bread mixture and press down on the bread to make certain all of it is submerged.
  5. COVER with the lid.
  6. SELECT Slow Cook (High) for 4 hours.
  7. SERVE immediately with vanilla ice cream.