Raisin bread pudding It has been a big hit with everyone who has tried it. A homemade vanilla sauce goes together quickly on the stovetop and is yummy drizzled over warm servings of the oldfashioned treat. From Sherry Nice of McComb Ohio.

Ingredients 

8 slices bread, cubed

4 eggs

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/4 cup raisins

1/2 teaspoon ground cinnamon

SAUCE:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup water

3/4 cup sugar

1 teaspoon vanilla extract

Method

Place bread cubes in a 3-qt. greased slow cooker. 

In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir.

Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°.

Just before serving, melt butter in a saucepan.

Stir in flour until smooth. Gradually add water, sugar and vanilla. 

Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding. Yield: 6 servings.