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Old-Fashioned Bread Pudding

4 cups bread cubes (about 7 slices day-old bread)
1 1/2 cups milk
1/4 cup butter or margarine
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon cinnamon or nutmeg
1/2 cup 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 1-1/2 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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