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INGREDIENTS:

6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk

DIRECTIONS:

Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.

Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.

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INGREDIENTS:

1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten

DIRECTIONS:

Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.

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INGREDIENTS AND DIRECTIONS:

3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins

Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.

BUTTER VANILLA SAUCE:

1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream

Combine in the top of a double boiler. Cook, stirring, until thickened.