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Raisinette Bread Pudding in Crock Pot


From Joyce Verity

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  • 12 oz chocolate chips
  • 1 cup raisins
  • 1 loaf Italian, French or Ciabatta bread, day old cut into cubes
  • 1 tsp cinnamon
  • 1 quart milk
  • 1/2 cup sugar
  • 4 eggs
  • 1 tbs vanilla
  • 2 tbs brandy or rum



Step 1

In a LINED crockpot make a layer of bread cubes, 1/2 cup raisins and 6 oz chocolate chips; Repeat
In a saucepan heat milk, sugar, cinnamon, vanilla and brandy or rum to a simmer;
In medium sized bowl beat eggs; temper eggs by slowly whisking some of hot milk mixture into eggs until bowl feels warm; do this slowly so you don't scramble the eggs;
When egg mixture is warm, slowly pour it back into the pot of simmering milk;
Pour mixture over the bread; press bread down so it all is soaked; it will appear dry, but during the slow cooking it will become more moist;
Cover and cook on low for 5-6 hours; let cool a bit and serve with whipped cream or ice cream

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