Slow Cooked Raisin Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Defiantly not a low fat dessert, but oh so yummy. I got this one from Quick Cooking magazine a couple of years ago. Enjoy :) 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 |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup water |
3/4 cup sugar |
1 teaspoon vanilla extract |
vanilla ice cream (optional) or cool whip (optional) |
Directions:
1. Place bread cubes in a greased slow cooker/crock pot.
2. In a bowl, beat eggs and milk; stir in sugar, butter, raisins, and cinnamon.
3. Pour over bread; stir.
4. Cover and cook for 1 hour on high heat.
5. Reduce heat to low and cook for 3 to 4 hours or until a thermometer reads 160 degrees.
6. Just before serving, melt butter in saucepan.
7. Stir in flour until smooth.
8. Gradually add water, sugar, and vanilla.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Serve with warm bread pudding.
11. Top with ice cream or Cool Whip if desired.
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