From: Rival Crock-Pot Slow Cooker/Server Cookbook (the small one you get with your crock-pot) This one is kinda old--has bright orange and olive green ones on the cover! 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 l/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. Posted to Bakery-Shoppe Digest by "Mimi B." on Apr 09, 1998