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BREAD CUSTARD

2 c. shredded French bread (app. 1/2 loaf or 8 oz.), pack in cup to measure
3 1/2 c. warm water
3 eggs, room temperature
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. melted margarine
1/4 tsp. coconut extract
1/4 tsp. lemon extract
1/4 tsp. rum extract
Cinnamon, optional

In large mixing bowl put bread and water. Let soak for about 15 minutes. When bread has absorbed the water and is mushy, add rest of ingredients except cinnamon. Mix well so as to break up any large pieces of bread. Pour into generously buttered Pyrex pan (11 3/4 x 1 3/4 inch). Microwave on high speed using a turntable. Cook 6 minutes. Stir and cook another 6 minutes. Let stand 5 minutes.