Raisin Bread Pudding with Vanilla Sauce

This one is SO easy and really yummy! It's great the next day too.You can double this recipe in a larger crock pot. I also like to use a different sauce. Try the butter rum sauce in my French Toast Souflee recipe too.

Serves 6

8 slices of bread, cubed

4 eggs

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 cup raisins

1/2 tsp cinnamon

Place bread in cubes in a greased 3qt (small) 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 more hours or until a thermometer reads 160.

Sauce:

2 T butter
2 T flour
1 cup water
3/4 cup sugar
1 tsp vanilla

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.