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I really like bread pudding. A recent church dinner gave me an opportunity to make this delicious dessert, but I wanted it to be served warm. I figured the easiest way for that to happen would be to make it in a Crock Pot.
I went looking through my cookbooks and magazines, and found this recipe in an old copy of “Quick Cooking.” It was easy, and it was a hit. I even had two people ask me for the recipe. Another good point was that it used simple ingredients that most people usually have on hand.
One word of advice: If you plan to use this as I did, where dessert won’t be served until an hour or more has passed from the start of the event, include that hour in the overall cooking time. While the pudding was very good, the edges were a little overdone.
Raisin Bread Pudding
8 slices bread, cubed
4 eggs
2 cups milk
¼ cup sugar
¼ cup butter or margarine, melted
¼ cup raisins
½ tsp. ground cinnamon
Sauce
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 cup water
¾ cup sugar
1 tsp. vanilla
Place bread cubes in a greased slow cooker. In a 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; cook for 3-4 hours or until a thermometer reads 160 degrees.
Just before serving, melt butter in a 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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