Friday, February 20, 2009

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.

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