Raisin Bread Pudding

8 slices bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup raisins
1/4 cup. butter or margarine, melted
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

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 and stir. Cook on high for 1 hour then low for 3-4 hours or until thermometer reads 160°. Just before serving, melt butter in sauce pan, stir in flour until smooth. slowly add water, sugar and vanilla. Bring to a boil, cook for two minutes or until thickened. Serve with warm bread pudding.

6 servings

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