| 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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