Raisin Bread Pudding
|Raisin bread slice||4 , cubed|
|Raisins||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), packed|
|Milk||2 Cup (32 tbs)|
In ungreased 2-quart round microproof dish, mix bread and raisins.
Beat eggs, sugar, vanilla, and salt until well blended.
In 4-cup glass measure heat milk and butter on HI (max. power) 4 1/2 to 5 minutes, or until steaming hot.
Gradually stir in egg mixture.
Pour over bread and raisins, sprinkle with cinnamon.
Cover with waxed paper.
Cook on 50 (simmer) 12 to 14 minutes.
When cooked, center may be slightly soft but will set as pudding cools.
Serve warm or chilled.