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1.If the bread crusts are thick, cut them off. Stack the bread, cut it into bite-size squares, and dump the squares into a 1 ½ quart microwave-safe dish (such as an 8x8 dish). In a medium bowl, beat the eggs, then mix in everything else. Pour the egg mixture over the bread, squashing the bread with a spoon so it gets completely soaked. Nuke on medium power for 10 to 12 minutes, or until a knife inserted in the center comes out almost clean (the edges will be a firmer than the center). Set aside for 2 minutes – the still – hot pudding will finish cooking as it sits there
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