That's much better

The other night, I decided I wanted something sweet, but didn't want to heat up the house by putting something in the oven. I looked up microwave dessert recipes. I happened upon a microwave bread pudding recipe, and thought I'd give it a try. I didn't bother to print it out, but committed it to memory. Well, attempted to commit it to memory. When the bread pudding came out of the microwave, it looked a little wet and um, how should I say, slippery. I let it cool, and it didn't get much better. I gave it a try, and immediately realized my mistake. Eggs! You can't forget the eggs when making bread pudding.

So, tonight I decided to give it another shot. And I remembered the eggs this time. It turned out much better.

Here's the recipe in case anyone is interested:

MICROWAVE BREAD PUDDING

6 slices white bread, torn into sm. pieces
2 c. milk
1 tbsp. butter
2 eggs, beaten
1 1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. raisins

Place bread in round baking dish. Heat milk and butter on high power 3 minutes in 4 cup measuring cup. Stir small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon, vanilla and raisins. Pour mixture over bread pieces. Cook on high 7 minutes. Cook 2 minutes longer, if center is not firm.

Of course, I made a couple changes. I toasted the bread slices first, and cut them with a knife. I also omitted the raisins because I was out of them. Next time, I may add almond extract and some dried cherries instead.