5 c. water
2 eggs
1/2 c. sugar
1 qt. milk
1 tsp. cinnamon
1 tbsp. vanilla
8 c. cubed stale bread
1/3 c. raisins

Preparation time: 10 minutes. Cooking time: 1 hour. Serves 8.

Place steamer insert into Wok. Pour water into Wok.

In large mixing bowl combine eggs, sugar, milk, cinnamon and vanilla extract. Pour 1/3 of the mixture into the bottom of a 1 1/2 quart oven proof casserole dish. Add 1/3 of the bread and raisins. Press down until bread absorbs some liquid. Continue to layer ingredients ending with milk mixture. Press down until bread absorbs most of the liquid.

Place casserole dish on steamer insert, cover top of dish with waxed paper; cover Wok. Set heat control dial at 250 degrees, or cook over medium flame. Steam.

Check water level after 30 minutes; add water as needed. Be sure not to let the Wok cook dry. Steam for an hour or until a knife inserted 1 inch from the center comes out dry. Serve warm or cold with whipped cream or ice cream.