Preparation:
*I used craisin, instead. In ungreased 2 quart round microproof dish, mix bread and raisins. Beat eggs, sugar, vanilla and salt until well blended. In a 4 cup glass measure, heat milk and butter on high 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins. Cover with waxed paper. Cook on 50 percent power seven minutes. Stir and sprinkle with cinnamon. Cook for another 7 minutes on 50 percent power. When cooked center may be slightly soft, but will set as pudding cools. Sever warm or chilled |
