Raisin Bread pudding

Submitted by Lynne Schrader

Raisin Bread pudding

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Serving: 4
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes


  • 4-5 slices raisin bread
  • 4 eggs
  • 2 cups milk
  • 1/4 cup sugar
  • pinch nutmeg
  • 1/2 teaspoon vanilla


  • Cut the raisin bread into 8 pieces.
  • Place into lightly greased small slow cooker bowl, I use a 1.5 litre Slow Cooker.
  • Beat eggs well with a electric mixer, add the rest of the ingredients mixing well.
  • Pour gently over bread and push the bread down a little to soak up liquid.
  • Cover with a tea towel, lid on , and cook on low for 3.5 to 4 hours, until custard is set.
  • Serve warm with cream or ice cream.

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