Vegetable cooking spray or butter
6 cups bread, preferably dense peasant style or sourdough, cut into 3/4 - 1-inch cubes
1/2 cup slivered almonds, toasted
1 cup raisins
6 large eggs, beaten
1 3/4 cup milk (1% or greater)
1 teaspoon vanilla extract
1 1/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert)
1 1/2 teaspoons cinnamon
3 cups sliced fresh strawberries
2 cups fresh blueberries
Fresh mint leaves (optional)

1.Spray or butter the inside of the Crock-Pot® slow cooker stoneware.2.Place the bread, nuts and raisins in the stoneware and toss to combine.3.Whisk together the eggs, milk, vanilla, sugar and cinnamon in a separate bowl. 4.Pour the egg mixture over the bread mixture and toss to blend.5.Set Crock-Pot® slow cooker to Low and cook for 4 to 4 1/2 hours or High and cook for 3 hours. 6.Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving. Serve garnished with berries and mint leaves if desired. Yield: 10 - 12 servings