Cinnamon-raisin bread pudding

Yield: 12 Servings

Measure Ingredient
1 loaf raisin-cinnamon swirl
2 boxes cook-and-serve vanilla

: bread- (16 oz)

6 c milk

: pudding

Dice bread into 1" cubes. Put into a 9x13" baking dish and toss with 2 cups of milk. Let stand for 10 minutes. Mix the remaining milk and pudding until smooth. Pour over the soaked bread and toss lightly.

Bake at 3500 for 1 hour, or until browned and set almost all of the way into the middle. Cool for 15 minutes before serving. Serve warm with ice cream, or chilled.

Recipe By : Cooking With Three Ingredients by Andrew Schloss From: Debbie Barry - Innermail Emc.Ve

Similar recipes