Sunday, September 12, 2010
8 slices bread, cubed
4 eggs2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins
1/2 teaspoon cinnamon
2 Tablespoons butter or margarine
2 Tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla
Place bread cubes in greased slow cooker. Beat together egss and milk. Stir in the sugar, butter, raisins, and cinnmon. Pour over bread and stir. Cover and cook on high for 1 hour. Reduce heat to low and cook another 3-4 hours or until thermometer reaches 160 degrees.
Make sauce just before pudding is done baking. Begin by melting butter in saucepam. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring contantly for 2 minutes or until thickended. Serve sauce over warm pudding.
If you omit the sauce the sugar level is not as high. My husband prefers his bread pudding dunked in milk.