4 eggs, slightly beaten
2 c. milk
2 c. heavy whipping cream
2 t. vanilla
1 t. cinnamon
½ t. salt
6 c. 1-inch bread cubes
½ c. sugar
1/2 c. brown sugar
1/2 c. raisins
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. 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.
Bread Pudding Sauce
1/2 c. butter
1 1/2 c. powdered sugar
2 egg yolks
Cream butter & sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Sauce thickens as it cools. Serve warm over warm bread pudding.
Can be refrigerated & reheated for a day or two.Serves: 4-6
Source: unknownPrepared by: Leslie for the March 2005 meeting and the August 2005 meeting.