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INGREDIENTS:

Cooking time: 16 1/2 to 19 minutes 1/4 c. raisins 3 eggs 1/2 c. firmly packed brown sugar 1 tsp. vanilla Dash of salt 2 c. milk 2 tbsp. butter

DIRECTIONS:

Combine bread and raisins in a 2 quart round microproof dish. Set aside. Place milk and butter in a 4 cup glass measure. Cook on high, 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour milk mixture over bread and raisins. Sprinkle with cinnamon. Cover with waxed paper. Cook on 50 (medium) for 12 to 14 minutes, or until set. Center may be slightly soft at end of cooking time. It will set as pudding cools. Serve warm or chilled. Makes 6 servings.

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