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| 5 Tasse | Toasted bread cubes |
| 2 1/2 Tasse | Scalded milk |
| 2 | eggs |
| 2 | egg yolks |
| 1 Tasse | sugar |
| 1 Teelöffel | almond extract |
| 2 Esslöffel | butter melted |
| 12 x ca. 30 g | Fresh or frozen raspberries* |
| | Whipped Cream for garnish |
| 10 x ca. 30 g | Pkg. frozen raspberries |
| 1/2 Tasse | Raspberry jam |
| | Few drops lemon juice |
| | sugar optional |
| 1 Esslöffel | Raspberry liqueur, optional |
| | *Or Use blackberries, marion berries, loganberries, etc. |
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format by Ursula R. Taylor.
Place toasted bread cubes in slow cooker. In a separate bowl, mix scaled milk, eggs, egg yolks, sugar, almond extract and melted butter together. Defrost berries; drain off any excess juice and mix berries with bread cubes. Pour milk mixture on top and gently press bread into milk mixtuew with the back of a spoon. Do not stir mixture. Set slow cooker on low and cook for 4 to 6 hours. Serve warm with a dollop of whipped cream or drizzle with Raspberry Sauce.
Raspberry Sauce: Defrost raspberries. Place raspberrries, raspberry jam and lemon juice into a food processor or blender. Puree until smooth; taste and add sugar, if desired. Strain throught a sieve to remove seeds.
Add raspberry liqueur, if desired. Drizzle sauce over warm Raspberry Bread Pudding.
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