Rival Smart-SetTM Breakfast Berry Bread Pudding

Soups and Chowders .............................................E66

Black Bean Chipotle Soup ..............................................E66

Curried Butternut Squash Soup ....................................E67

Chicken Tortilla Soup .......................................................E68

Beggar’s Chowder ............................................................E69

Shrimp Thai Soup with Lime and Chilies .....................E70

New England Clam Chowder ..........................................E71

Split Pea Soup .....................................................................E72

Holidays and Special Occasions ....................E72

Stuffed Artichokes ............................................................E72

Duck with Port, Mushroom, and Tar t

Cherry Glaze .................................................................E73

Home-Style Cornbread ...................................................E74

Corned Beef and Cabbage ............................................. E75

Stuffing with Apples, Canadian Bacon,

and Toasted Pecans .....................................................E76

Citrus Spark Salmon Steaks .............................................E77

Holiday Ham with Ginger and Bourbon ...................E78

Turkey with Pecan-Cherry Stuffing ..............................E78

Sweet Potato Casserole with

Gingersnap Topping ....................................................E79

Lamb Stew with Sherry and Thyme .............................E80

Scalloped Potatoes and Ham ..........................................E81

Desserts......................................................... E82

Crème Brûlée .....................................................................E82

Chocolate Polenta Cake .................................................E83

Apple Butter ......................................................................E84

Orange Soufflé ..................................................................E85

Cinnamon Ginger Poached Pears .................................E86

Brunch and Beverages

Breakfast Berry Bread Pudding

1 tablespoon butter

8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough,

or peasant loaf

3 cups sliced, fresh strawberries*

2 cups fresh blueberries*

7 large eggs, beaten

5-7 cups milk (1% or greater) - use 5 if cooking on Low

2 tablespoons vanilla extract

2 cups brown sugar (increase to 2 cups if making bread pudding for dessert)

2 tablespoons cinnamon

*If you are making this dish during a season when fresh berries are not available,

a combination of mixed unsweetened frozen berries can be substituted

(strawberries, raspberries, blackberries and blueberries). Thaw berries before using

or extend the cooking time slightly if using berries directly from the freezer.

1. Butter the inside of the stoneware.

2. Place the bread and berries into the stoneware and toss to combine.

3. Combine the remainder of the ingredients in a separate bowl and whisk to

blend.

4. Pour over bread and berries, and toss to blend.

5. Cover; cook on Low for 5-6 hours or on High for 3 hours, until the bread has

set in the middle.

6. Remove from heat. Allow to cool and set prior to serving (this will allow the

bread to reabsorb to liquid from the berries, etc.).

Serves 10-12

E20 E21

This recipe is ideal for using

the Dual Cycle Mode.

Refer to pg. 10 for instructions.

This recipe is ideal for

using the Auto Cook Mode.

Refer to pg. 7 for instructions.

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