Raisin Bread Pudding<\/p>\n
<\/p>\n
8 slices bread, cubed<\/p>\n
4 eggs<\/p>\n
2 c milk<\/p>\n
1\/4 C. sugar<\/p>\n
1\/4 c butter or mar. melted<\/p>\n
1\/2 tsp. ground cinnamon<\/p>\n
SAUCE:<\/p>\n
2 T. butter or mar.<\/p>\n
2 T. all-purpose flour<\/p>\n
1 C. water<\/p>\n
3\/4 C. sugar<\/p>\n
1 tsp. vanilla extract<\/p>\n
<\/p>\n
Place bread cubes in a greased slow cooker.\u00a0 In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon.\u00a0 Pour over bread and stir.\u00a0 Cook on high for 1 hour then low for 3-4 hours or until thermometer reads 160^.Just before serving, melt butter in sauce pan, stir in flour until smooth. slowly add water, sugar and vanilla. Bring to a boil, cook for two minutes or until thickened. Serve with warm bread pudding.<\/p>\n","protected":false},"excerpt":{"rendered":"
Raisin Bread Pudding 8 slices bread, cubed 4 eggs 2 c milk 1\/4 C. sugar 1\/4 c butter or mar. melted 1\/2 tsp. ground cinnamon SAUCE: 2 T. butter or mar. 2 T. all-purpose flour 1 C. water 3\/4 C. sugar 1 tsp. vanilla extract Place bread cubes in a greased slow cooker.\u00a0 In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon.\u00a0 Pour over bread and stir.\u00a0 Cook on high for 1 hour…<\/p>\n