Bread Pudding with Raspberry Sauce

Ingredients

• 6 cups stale bread cut into 1“ cubes
• 3 Tbsp butter melted
• 4 large eggs
• 3/4 cup granulated sugar
• 4 cups milk
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 cups raspberries thawed if frozen
• 1 Tbsp balsamic vinegar

Instructions

1. 1. To make Pudding: In lightly greased slow cooker, combine bread and melted butter. Toss to mix thoroughly. In a large bowl, beat eggs. Mix in sugar, milk, cinnamon and vanilla. Pour over bread cubes. Cover and cook on high for 4 hours, until top is golden brown.
2. 2. To make Raspberry Sauce: In a medium sauce pan, bring sugar and water to a boil. Cook for 1 minute or until sugar is thoroughly dissolved and mixture is becoming syrupy. Add raspberries. Return to a boil and cook until raspberries fall apart when crushed with a wooden spoon. Remove from heat and stir in balsamic vinegar. If you prefer a smooth sauce, puree in a food processor or blender. Refrigerate until chilled.
3. 3. Spoon pudding into individual bowls and top with sauce.