Raisinette Bread Pudding in Crock Pot

From Joyce Verity

Raisinette Bread Pudding in Crock Pot
Raisinette Bread Pudding in Crock Pot

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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