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CROCKPOT BREAD PUDDING




Source of Recipe


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CROCKPOT BREAD PUDDING

3/4 c. brown sugar
6 slices white bread
1/2 c. raisins
Nutmeg
4 eggs
1 qt. Milk
1 1/2 tsp. Vanilla
1/2 tsp. lemon extract
Sprinkle brown sugar into bottom of medium sized slow-cooker. Butter 6 slices of white bread and then cut the bread into cubes. Spread these over the sugar. Sprinkle raisins over bread. In a bowl, beat 4 eggs until they are frothy. Stir in 1 quart milk, 1 1/2 teaspoons vanilla and 1/2 teaspoon lemon extract. Pour this mixture over bread in the cooker. Sprinkle with nutmeg. Do not stir the mixture. Cover an turn on high, about 300 degrees. Let the pudding cook for 2 hours. The brown sugar will form a caramel sauce on the bottom. When the pudding is done, spoon it into dishes and serve plain or with cream.