I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. Since it cooks in the slow cooker, I can tend to other things. —Becky Foster, Union, Oregon
When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, West Farmington, Ohio
I used to teach in a cooking school, and this was one of the most popular recipes. We often made bread pudding to serve as the final touch to a meal. I've added a few variations over the years, and my family loves it.
This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!
THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts.
I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream!
-Romaine Wetzel, Ronks, Pennsylvania
Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts