Best Bread Pudding
3/4 cup brown sugar
6 slices raisins-and-cinnamon-swirl bread, buttered and cubed
1 quart milk
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract, optional
Spray interior of a 5 quart slow cooker with nonstick cooking spray. Spread brown sugar in bottom of cooker. Add cubed bread. (do not stir sugar and bread together.) In a mixing bowl, beat eggs well. Beat in milk and vanilla, and lemon extract if you wish. Pour over bread. Cover; cook on high for 2 to 3 hours, or until pudding is no longer soupy. Do not stir. Brown sugar will form a sauce on the bottom. When the pudding is finished, spoon it into a serving dish, drizzling the sauce over top of the bread.
Makes 8 to 10 servings.