| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | Bread cubes; (about 7 slices day-old bread) |
| 1 1/2 | c | Milk |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Sugar |
| 2 | Eggs; slightly beaten | |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon or nutmeg |
| 1/2 | c | Golden seedless raisins |
INSTRUCTIONS
From: Rival Crock-Pot Slow Cooker/Server Cookbook (the small one you get with your crock-pot) This one is kinda old--has bright orange and olive green ones on the cover! Slice bread into 1/2 inch cubes, including crusts for texture. (If bread is fresh, allow cubes to dry 2 to 4 hours, uncovered). Scald milk with butter. Add with all remaining ingredients to bread cubes and stir lightly. Pour into greased Bread 'n Cake pan and cover. Pour 1 l/2 cups water into CROCK-POT for steaming. Place pan in covered CROCK-POT and steam on High 3 to 4 hours. Pudding is ''set'' when knife comes out clean . Let cool about 10 minutes before removing from pan. Place on serving bowl, browned side up. Serve warm with butterscotch sauce or cream. Posted to Bakery-Shoppe Digest by "Mimi B." <mimisbox@hotmail.com> on Apr 09, 1998
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