Raisin Bread Pudding


8 slices bread - cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter or margarine - melted
1/4 cup raisins
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract


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 3-4 hours or until a thermometer reads 160 degrees. Just before serving, melt butter in 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.

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