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Raisin Bread Pudding

8 slices bread, cubed (might use less, this pudding comes out a bit too bready with 8)
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 tsp ground cinnamon

2 tbsp butter or margarine
2 tbsp all-purpose flour
1 cup water
3/4 cup sugar
1 tsp vanilla extract (or more if you prefer)

Place bread cubes in a greased slow cooker. In a bowl, beat eggs and milk; stir in sugar, butter, raisins, and cinnamon. Pour over bread; stir. Cover and cook on high for 1 hour. Reduce heat to low; cook for 3 to 4 hours or until a thermometer reads 160 degrees (Fahrenheit). Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with warm bread pudding (but cold is better)

Yield: 6 servings.

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