Brown Sugar Bread Pudding

Brown Sugar Bread Pudding

Lois Richardson


3/4 cup packed brown sugar
6 slices white bread, buttered and cubed
1/2 cup raisins
4 eggs
1 quart milk
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
Cinnamon, for dusting
Cream, for serving (optional)


Spread the brown sugar in bottom of a medium-sized slow cooker. Add the bread cubes, and sprinkle with raisins. In a bowl, beat the eggs well. Add the milk, vanilla and lemon extracts. Pour over bread. Dust with cinnamon. Cover, and cook on high setting for 2 hours. Do NOT stir. The brown sugar will form a sauce in the bottom of the cooker. Serve plain or with cream.