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Blueberry Bread Pudding

Source of Recipe

Anna Barker [email protected]

8 cups stale cubed bread (approx. 1 baguette)
2 cups blueberries
2 cups milk
3 eggs
1/3 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt

Grease the bottom and sides of a 3 1/2 - 4 quart slow cooker. Combine
bread and blueberries in the cooker. In a medium bowl, whisk together
the remaining ingredients, then mix in with the bread/blueberries.

Cook on high for about 4 hours, leaving the lid cracked open a bit for
the last half-hour of cooking, to let the steam escape. (You can do
this by inserting a spoon in between the lid and the pot.) You'll know
it's done when the pudding has a dense, cake-like texture and gets
golden-brown around the edges -- don't expect it to be something liquid or smooth.

Serve warm with vanilla ice cream or whipped cream.