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Raisin Bread Pudding

 Raisin Bread Pudding
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
6 ServingsPrep: 20 min. Cook: 4 hours

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 all-purpose flour
  • 1 cup water
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • 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.
  • Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4
  • hours or until a thermometer reads 160°.
  • For 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 with warm
  • bread pudding. Yield: 6 servings.

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Raisin Bread Pudding (continued)

Nutritional Facts: 1 serving (1 cup) equals 448 calories, 19 g fat (10 g saturated fat), 184 mg cholesterol, 378 mg sodium, 61 g carbohydrate, 1 g fiber, 10 g protein.