Strawberries and Cream Bread Pudding

Ingredients :

1/2 Loaf of French Bread (stale is ok!)

8 Strawberries, washed and thinly sliced

2 c. Whole Milk

4 T. Strawberry Jam

1 tsp. Vanilla

1 tsp. Cinnamon

1/8 tsp. Nutmeg

4 Eggs

1/2 c. Sugar

3 oz. Cream Cheese, cubed (Optional)

1. Grease a Crock-Pot® Casserole Crock Slow Cooker with non-stick cooking spray.

2. Tear bread into 2-inch pieces and place in the slow cooker.

3. Slice strawberries into small pieces and scatter over the bread.

4. Optional Step: Sprinkle cubed cream cheese over strawberry layer.

5. In a blender, combine all remaining ingredients.

6. Pour liquid ingredients over top bread and strawberries in the slow cooker.

7. Push down a bit on the bread to make sure it’s completely covered with the liquid.

8. Cover and cook on LOW for 4-5 hours.

9. Remove lid and switch slow cooker to the “off” position.

10. Use potholders to remove the insert from the slow cooker and set on a hot pad. Allow to cool for 10 minutes before serving.

11. To serve, dish into small bowls and top with ice cream OR top with butter and a light sprinkle of powdered sugar.

Last Step: Don't forget to share!