Sunbeam 08EM1 Breakfast Berry Bread Pudding, Bacon and Eggs Primavera, Brunch and Beverages

SMART-SET™ SLOW COOKER RECIPES

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 cups if cooking on LOW 2 tablespoons vanilla extract

11/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert) 21/2 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

17

Brunch and Beverages

Bacon and Eggs Primavera

Non-stick cooking spray

3-4 cups diced crusty bread (3/4-1 inch dices)

1/2 pound bacon, cut into 1/2-inch dices

2 cups sliced fresh mushrooms (about 6-ounces of whole mushrooms), such as Crimini or Baby Bellas

2 cups sliced fresh spinach, stems removed

8 eggs

1/2 cup milk

3/4 cup roasted red peppers, drained and chopped

1 cup shredded cheese, such as Cheddar or Monterey Jack Salt and pepper

1.Spray the stoneware with non-stick spray.

2.Pour bread into bottom of stoneware.

3.Heat a sauté pan on medium heat and cook bacon until crispy. Remove all but 1 tablespoon of renderings. Add mushrooms and spinach and toss to coat. Cook for 1-2 minutes, until spinach wilts.

4.In a separate bowl, beat eggs and milk. Add remaining ingredients and blend. Pour into stoneware.

5.Cover; cook on LOW for 31/2-4 hours or on HIGH for 21/2 hours, until eggs are firm in center but still moist.

6.Season with salt and pepper, and serve.

Serves 6-8

18

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