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8 sl White bread; cubed
1/4 c Butter or margarine; melted
4 Eggs; beaten
2 c Milk
1/4 c Sugar
1 c Raisins
1/2 ts Nutmeg
Sauce On Top:
3/4 c Sugar
2 tb Butter
2 tb (rounded) flour
1 c Water
1 ts Vanilla
Place cubes into well-greased slow cooker. In a bowl mix sugar and melted butter, eggs (well beaten) and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over crumb mixture. Mix lightly and cook on high 1 hour. Then turn to low 3 or 4 hours. Sauce: Cook until thick. This should be a medium heavy sauce. Pour over pudding just before serving.
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