Sunday, October 3, 2010

Golden Raisin Bread Pudding

4 c. white bread, toasted and cubed
3/4 c. golden raisins
2 eggs
3/4 c. sugar
2-1/2 c. milk, heated to boiling and cooled
2 T butter, melted
1 t. vanilla extract
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. salt
Garnish: whipped cream

Combine bread cubes and raisins in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. In a bowl, beat eggs and sugar; whish in cooled milk, butter, vanilla, spices and salt. Pour over bread, pressing down so bread will soak up milk mixture. Cover and cook on low setting for 6 hours. Serve war, topped with whipped cream. Makes 8 servings.

No comments:

Post a Comment