Raisinette Bread Pudding in Crock Pot

By á-3209

From Joyce Verity

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

Preparation

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