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Cinnamon-Raisin Bread Pudding




Source of Recipe


Internet


List of Ingredients




1 loaf (16-oz) raisin-cinnamon bread, cut into 1-inch dice
6 cups milk
2 boxes (3-oz each)cook-and-serve vanilla pudding

Recipe



Preheat oven to 350º
In a 9x13-inch baking dish, toss the bread with 2 cups of the milk. Let stand for 10 minutes.
Meanwhile, in separate bowl, mix the remaining 4 cups of milk with the pudding until smooth.
Pour over the soaked bread and toss lightly.
Bake for 1 hour, or until browned and set almost all the way into the middle.
Remove from oven and cool on wire rack for at least 15 minutes before serving.
Serve warm or chilled.

Variation You can make a chocolate bread pudding following the same procedure by substituting a chocolate loaf cake for the bread, chocolate milk for the plain milk, and chocolate cook-and-serve pudding for the vanilla.