Raisin Bread Pudding& Vanilla Sauce-- Slow Cooker
You can also bake this in the oven at 350 degrees for 45-60 minutes or until tests done.
1/2 largeloaf of french bread-cubed into 1 inch pieces
1/4 cmelted butter
1/2 craisins or more to taste
1 1/2 tspcinnamon
2 Tbspall purpose flour
1 tspvanilla extract
How to Make Raisin Bread Pudding& Vanilla Sauce-- Slow Cooker
- Put bread cubes into greased slow cooker.
If making in the oven a greased glass covered casserole dish.
- In a large 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 and cook for 3-4 hours.
If baking in the oven, bake at 350 degrees for 35-45 minutes.
Watch if making for the first time, all slow cookers/crock pots are not created equally....so your cooker may need less time or more time...
- Just before serving prepare the vanilla sauce;
Melt butter in a small 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 over warm pudding.