This pudding dish is made in a 5-quart crockpot. If your crock pot is a large oval, you might try making the pudding in a round souffle dish or another casserole tin or container that fits in the large crock.
- 5 eggs, beaten
- 3 1/2 cups milk
- 2 teaspoons vanilla
- 2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 6 cups plain breadcrumbs
- 3/4 cup packed brown sugar
- 1 tablespoon butter or margarine, melted
- Optional: 1/2 cup raisins
- Optional: 1 mashed or sliced banana
Mix all ingredients together until breadcrumbs are thoroughly wet and the mixture is smooth like thick oatmeal.
Place mixture in a generously greased slow cooker.
Cook on high for 4 to 5 hours, or until a knife inserted in center comes out fairly clean.
Note: For the last 1/2 hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.