ASK PAT: Cool off the oven with a microwave bread pudding recipe

By: Pat Koch | Special to the Star & Enterprise
Published: August 10, 2011

Microwave Bread Pudding

4 cups French bread, torn or cut into 1/2-inch pieces, about 6 slices (I used Cinnamon Raisin Swirl Bread)

2 1/2 cups milk

1/4 cup golden raisins

1 tablespoon butter

3 whole eggs

1 cup granulated sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

Put bread pieces in an eight to nine cup microwavable ring mold. Microwave the milk, raisins and butter on high for three and half minutes. Beat the eggs well with a fork, and then beat in remaining ingredients. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes. Microwave uncovered on high for 4 minutes stir well then rotate the dish (if your microwave does not have a rotating function). Microwave on high for 15 to 20 minutes until pudding is set but jiggles when dish is gently shaken. I would check at 10 minutes. Let cool

Serves: 6 - 8

Source: Cooks.com (Internet)

Cinnamon Sauce

(also good on fruit pie, ice cream, etc.)

1 cup granulated sugar

4 tablespoons flour

3 teaspoons cinnamon

1/4 teaspoon salt

3 cups boiling water

4 tablespoons butter

2 teaspoons vanilla

Combine first four ingredients in a saucepan and slowly stir in boiling water. Place on low heat and simmer, stirring until thick. Add butter and vanilla. (For Vanilla Sauce omit the cinnamon.)

Yield: about 3 cups

Source: Cooks.com (Internet)