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Banana-Blueberry Bread Pudding

5-1/2 cups cinnamon bread, cubed
1/2 cup light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 eggs, beaten
2 cup milk or half-and-half, warmed
1/2 tsp vanilla extract
1 large banana, chopped
1 c. fresh/canned/frozen blueberries, drained
1/2 c. chopped pecans or walnuts
Vanilla Sauce
1 3 oz pkg vanilla pudding/pie mix
3 cups milk
Whipped cream, for garnish

Butter a 2-quart bowl or mold; set aside.

In a large bowl, thoroughly combine ingredients.

Spoon mixture into prepared bowl or mold; cover with foil.

Place trivet or metal rack in bottom of 4 qt or larger slow cooker.

Pour in 2 cups hot water.

Place bowl or mold in slow cooker.

Cover and cook on HIGH for 2-3 hours

Remove and serve warm or cold, topped with Vanilla Sauce and whipped cream, if desired.

Vanilla Sauce:
Cook pudding according to package directions using 3 cups of milk. The sauce will be thin.

Serves 6

Some general comments about this recipe:

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