Raisin Bread Pudding
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings.
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. —Sherry Niese, McComb, Ohio
Ingredients
-
8 slices bread, cubed
-
4 large 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
-
1.
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.
-
2.
Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°.
-
3.
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.
Nutrition Facts
1 cup: 448 calories, 19g fat (10g saturated fat), 184mg cholesterol, 378mg sodium, 61g carbohydrate (42g sugars, 1g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC