Bread casserole with berries

Germany Bread Pudding with Berries3




  • 50g melted butter

  • 400 - 450 g stale white bread, rolls or yeast plaits

  • 3 eggs

  • 50g brown sugar

  • 500 ml milk

  • 1/2 tsp cinnamon

  • 1 teaspoon vanilla sugar

  • 150 – 200 g mixed fresh or frozen berries (strawberries, raspberries, cherries, blueberries)


  1. Grease the slow cooker insert with the butter. Roughly dice the bread slices and place them in the slow cooker, drizzle the remaining butter on top.

  2. Beat eggs with sugar, milk and spices and pour over the bread cubes. Let it stand for ten minutes, then rearrange once so that everything is thoroughly absorbed. Carefully distribute the frozen berries between them.

  3. Cook on HIGH for about 3 hours until the casserole has set and is firm, serve with vanilla sauce, cream or vanilla ice cream.

Tip : For a nice brown crust, bake the casserole directly in the oven for 5 to 10 minutes.

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