shire_kitchen | Cinammon-Raisin Bread Pudding, Hobbit Style

This is an outstanding dessert for company, and so easy to make! And very, very 'hobbity' - just throw it all in the crock pot and let it cook.

Crock-pot Cinammon-Raisin Bread Pudding

4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 large eggs, beaten
3/4 cups sugar
1/2 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
3/4 cup raisins
vanilla pudding sauce (below) or whipped cream

Lightly butter your slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over bread cubes then add raisins. Gently press down bread cubes using a large spoon or spatula, so all bread pieces will soak up milk mixture. Do NOT stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with vanilla pudding sauce or whipped cream.

Vanilla Pudding Sauce
1 egg
1 egg white
1/4 cup sugar
2 teaspoons cornstarch
2 1/2 cups milk
2 teaspoons vanilla extract

Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in milk and vanilla. Cook over medium-low heat, stirring constantly, until sauce thickens and begins to bubble, about 10 minutes. Serve warm or cold.