Wednesday, 22 October 2014


2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon,
salt, bread, sugar, and raisins
or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal
trivet (or aluminum foil shaped
in a ring to keep the dish off the bottom of the pot) or rack in bottom
of slow cooker/Crock Pot.
Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on
high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.

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