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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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