1/3 c. golden, seedless raisins
2 tbsp. Irish whiskey or rum
2 tbsp. butter
8 slices stale raisin bread
1/4 c. chopped, candied citron or dried pineapple or apricots
1 3/4 c. milk, divided
1/4 c. whipping cream
3 eggs
1/3 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
Powdered sugar (optional topping)

Soak the raisins in whiskey 1 hour. Butter each bread slice on one side; cut into quarters, then arrange half the bread in a 1 1/2 quart casserole about 9-inches across. Sprinkle with half the raisins and half of the citron. Top with remaining bread, raisins, unabsorbed whiskey and citron. Pour 1 cup of the milk over all and let soak 10 minutes.

Microwave remaining 3/4 cup milk and cream uncovered in 1-quart measuring cup on high for 2 to 2 1/2 minutes until small bubbles appear (do not boil).

Meanwhile, beat together eggs and sugar until cream colored; mix in vanilla, nutmeg and cinnamon. Gradually stir hot milk into egg mixture; pour over bread, pushing pieces underneath liquid. Microwave, covered, on medium (50% power) 11 to 12 minutes, rotating casserole 1/4 turn every 3 minutes, if you have no turntable, until a 1-inch border is set around the edges. (Pudding in center will set on standing.)

NOTE: In ovens of 700 watts or more, medium-low (30% power) may be sufficient to cook pudding. Cover cooked pudding with foil and let stand 10 minutes. Dust with powdered sugar. Yield: 6 servings.