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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who's tried it. A homemade vanilla sauce goes together quickly on the stovetop and is yummy drizzled over warm servings of this old-fashioned-tasting treat. Sherry Nice McComb, Ohio Ingredients:
8 slices bread, cubed |
4 eggs |
2 cups milk |
1/4 cup sugar |
1/4 cup butter, melted |
1/4 cup raisins |
1/2 teaspoon ground cinnamon |
sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup water |
3/4 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir.
2. Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°.
3. 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. Yield: 6 servings.
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