Yesterday was my daughter’s 14th birthday.  For birthdays, I always allow the birthday child to choose what they would like for dinner.  With rare exceptions, my children usually choose a family favorite we call “Poppy Seed Chicken.”  So, Nina chose this family favorite as well.  I still wanted to make something in the crock pot, of course, so I made broccoli cornbread (recipe from day 7), and a new recipe–Bread pudding.  This stuff was so good, and it was a nice alternative to cake for the adults present  at the birthday dinner.  I doubled this recipe, and it turned out beautifully in my 7-quart crock pot.

Bread Pudding

Ingredients: 
8 slices bread (raisin bread is especially good), cubed
4 eggs
2 cups milk
1/4 cup sugar1/4 cup melted butter, or margarine
1/2 cup raisins (use only 1/4 cup if using raisin bread)
1/2 tsp. cinnamon

For Sauce:
2 Tbsp. butter, or margarine
2 Tbsp. flour
1 cup water
3/4 cup sugar
1 tsp. vanilla

Instructions: 
1. Place bread cubes in greased slow cooker.  I recommend using a crock pot liner for this recipe.
2. Beat together eggs and milk.  Stir in  butter, sugar, raisins, and cinnamon.  Pour over bread and stir.
3. Cover and cook on High for 1 hour.  Reduce heat to Low and cook for 3-4 hours, or until thermometer reaches 160 degrees.
4.  Make sauce just before pudding is done baking.  Begin by melting butter in saucepan.  Stir in flour until smooth.  Gradually add water, sugar, and vanilla.  Bring to a boil.  Cook, stirring constantly, for 2 minutes or until thickened.
5. Serve warm sauce over pudding.

Variations:

1.  Use dried cherries instead of raisins.  Use cherry flavoring instead of vanilla.
2. Use 1/4 tsp. ground nutmeg, instead of 1/2 tsp. ground in pudding.
3. Use 8 cups day-old unfrosted cinnamon rolls instead of the bread.
4. Use 1/4 tsp. vanilla and 1/4 tsp. ground nutmeg instead of 1/2 tsp. cinnamon.