A week or more ago when we were sharing recipes, someone asked me for the microwave recipe for bread pudding. Just been too busy to go after it until now, but here it is -- (from "Microwave Cookbook" by J. C. Penney - I don't even see a copyright date in it). It came with a microwave that we bought from them more than 20 yr ago but no longer have. RAISIN BREAD PUDDING Power Level: 7 (Medium High) Approx. Cooking Time: 25 min. Yield: about 6 servings 2 cups milk 1/4 cup butter or margarine 5 eggs, beaten 1 cup sugar 1 tsp vanilla extract 4 cups cubed raisin bread (about 16 slices) 1/8 tsp ground cinnamon 1. In one-quart glass measure, heat milk and butter 4-1/2 to 5-1/2 minutes on POWER LEVEL 7 until milk is scalded; quickly stir in beaten eggs, 1/2 cup sugar and vanilla. 2. Meanwhile, in 3-quart casserole with inverted glass in center, arrange bread cubes; sprinkle with remaining sugar and cinnamon. Pour milk-egg mixture over bread. Heat, covered, 17 to 19 minutes on POWER LEVEL 7 until pudding is set. Serve warm or chilled. It's been a decade since I made this, but seem to recall -- instead of using a casserole dish with a glass inverted in the center of it -- I used a microwavable bundt pan. The shape of said pan would be comparable, I think to the casserole with the glass sitting in the center of it. I also see that my wife has made a marginal note - "Try just 1/2 cup of sugar." Apparently she thought it ended up being too sweet. Not sure. My own recollection was that it didn't seem terribly raisiny by just using raisin bread and that one might want to add some more raisins to it separately. Can't hurt. Good luck. Fred Houts in MN