Microwave Raisin Bread Pudding

I got this recipe in the book with my first microwave oven in the 80's (from Sears). I've made it so many time I can't remember and it is always gobbled up and no leftovers!

• Ready In: 22 mins
• Serves: 4-6
• Yields: 1 quart

Ingredients

• 4 -5  slices  raisin bread, cubed. About 5 cups
• 1⁄4 cup raisins (I use half regular and half golden)
• 3  eggs
• 1⁄2 cup brown sugar, packed
• 1  teaspoon vanilla
• 1  dash salt
• 2  cups milk
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 teaspoon cinnamon or 1⁄2 teaspoon nutmeg

Directions

1. In a greased (2 quart) glass oven-proof baking dish, mix bread and raisins. Beat eggs, sugar, vanilla, and salt until well blended. Set aside.
2. In a 4-cup glass measuring cup heat milk and butter on HI (max power) 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon or nutmeg.
3. Cover with wax paper.
4. Cook on 50% power (simmer) for 12 to 14 minutes. When cooked, center may be soft, but will set as it cools.
5. Serve warm or cooled. Add whipped cream, cool whip, or ice cream for an extra treat. Refrigerate leftovers (if any)!