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."
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 912 (39%)|
|Amt Per Serving||% DV|
|Total Fat 101.3g||135 %|
|Saturated Fat 34.1g||171 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 478.1mg||147 %|
|Sodium 201.4mg||7 %|
|Potassium 862.3mg||23 %|
|Total Carbohydrate 364.2g||107 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 360.9g|
|Protein 17.7g||25 %|
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Calories per serving: 2360
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