Recipe - Fruited Bread Pudding

1 pack (6serving) regular French
vanilla pudding mix
3 Three fourths cup Milk
One half cup Light raisins
One half cup Dark raisins
11 sl White bread
10 sl Whole wheat bread
One half cup Red candied cherries; halved

From: Regina Baker natalie@WT.NET

Date: Thu, 15 Aug 1996 23:44:37 0500
In the 1 3/4qt. Casserole (TupperWave Casserole) combine pudding mix and
milk. Cook, uncovered, on 100% power (high) for 10 to 12 minutes or until
bubbly, stirring every 2 minutes until slightly thickened, then every 30
seconds. Transfer 1 cup of the pudding to a 10oz. Servalier bowl (or any
type of bowl). Seal and chill until serving time. Stir raisins into
remaining pudding mixture; set aside.

Remove crusts from bread slices; wrap and store crusts for another use. Cut
bread into One half inch cubes (should have 9 to 10 cups). Toss bread cubes
together in a Large Mixing Bowl. Add cherries and puddingraisin mixture.
Toss to mix.

Grease bottom and sides of the 3qt. Casserole (TupperWave), Grease sides
of the Cone. Position Cone in Casserole. Spoon the bread mixutre into
prepared Casserole. Press lightly, smootihing surface with the back of a
spoon. Cook, covered, on 50% power (medium) for 12 to 14 minutes or until
set, giving Casserole a halfturn once. Let stand, uncovered, for 5
minutes. Carefully invert pudding onto a 10inch Caker Taker (or similar
item). Surface may appear moist. Let cool 15 to 20 minutes before serving.
To serve, cut into wedges. Stir reserved pudding and spoon over wedges.
Makes 12 servings. Preparation time: 15 minutes.

EATL Digest 15 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.