Bread Pudding with Berries

Ingredients:

• 50 g melted butter
• 400 - 450 g stale white bread or toast
• 3 eggs
• 50 g of brown sugar
• 500 ml of milk
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla sugar
• 150 – 200 g mixed frozen or fresh berries (strawberries, raspberries, cherries, blueberries)

Instructions:

• Grease the slow cooker insert with some of the butter.
• Roughly dice the bread slices and place in the slow cooker, drizzle the remaining butter on top.
• Beat the eggs with sugar, milk and spices, pour over the bread cubes.
• Let stand for ten minutes, then reposition once so that everything soaks up well.
• Carefully distribute the frozen berries between the bread cubes.
• Cook on low for 3 hours.
• Serve lukewarm with vanilla sauce, whipped cream or vanilla ice cream.
• Finish this off in a hot oven for 10-15 minutes to give a lovely golden colour and a crunchy topping.