Raisin Bread Pudding

By dette

My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who's tried it. A homemade vanilla sauce goes together quickly on the stovetop and is yummy drizzled over warm servings of this old-fashioned-tasting treat. —Sherry Nice McComb, Ohio

Ingredients

• SAUCE:
• Ingredients
• 8 slices bread, cubed
• 4 eggs
• 2 cups milk
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1/4 cup raisins
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup water
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Directions
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.
Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°.
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.