SLOW COOKED BREAD PUDDING

4 Cups French Bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional
dessert sauce or whipped cream for garnish


Lightly butter the slow cooker then add bread cubes.  In a med bowl, whisk together the eggs, sugar, cinnamon, nutmeg, salt, vanilla and melted butter.  Pour milk mixture over cubes then add raisins, if desired.  Gently, using a large spoon or spatula, press bread into mixture so all bread pieces will soak up milk mixture.  Do not stir.  Cover and cook for 5 - 6 hours, until bread pudding is set.  Serve with a dessert sauce or cream.

Enjoy!



ORANGE SAUCE

2 cups powdered sugar
1 cup better or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten.


In 2-qt saucepan, heat all Orange Sauce ingredients over low heat 5 -19 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165 degres F for 15 seconds.  Serve warm over pudding, Store covered in refrigerator.   Use any leftover sauce to put over fruit.


For the 6 Qt crockpot, I doubled the recipe and still had a lot of room in pot.


Enjoy!