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Old Fashioned Bread Pudding

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


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.


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