Raisin Bread Pudding
8 slices bread, cubed
2 cups milk
1/2 cup granulated 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 granulated 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 to 4 hours or until a thermometer reads 160 degrees F.
Just before serving, melt butter in a saucepan.
Stir in flour until smooth.
Gradually add water, sugar and vanilla extract.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with warm bread pudding.
Yield: 6 servings
Slow Cooker Dessert Recipes