Raisin Bread pudding
October 16, 2015
- Prep: 10 mins
- Cook: 3 hrs 30 mins
-
10 mins
3 hrs 30 mins
3 hrs 40 mins
- Yields: 4-6
Directions
1Cut the raisin bread into 8 pieces.
2Place into lightly greased small slow cooker bowl, I use a 1.5 litre Slow Cooker.
3Beat eggs well with a electric mixer, add the rest of the ingredients mixing well.
4Pour gently over bread and push the bread down a little to soak up liquid.
5Cover with a tea towel, lid on , and cook on low for 3.5 to 4 hours, until custard is set.
6Serve warm with cream or ice cream.
Submitted by Lynne Schrader
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