Easy Cinnamon Raisin Bread Pudding
1 (16-oz) loaf raisin-cinnamon swirl
bread, cut into 1-in dice
6 cups milk, divided use
2 box (3 oz each) cook-and-serve vanilla
pudding
In a 9x13 baking dish or pan, toss the
diced bread with 2 cups of the milk. Let
stand for 10 minutes.
Meanwhile, in separate bowl, mix the
remaining milk with the pudding until
smooth.
Pour over the soaked bread and toss
lightly.
Bake at 350° for 1 hour, or until
browned and set almost all of the way
into the middle.
Remove from oven and cool on a wire rack
for at least 15 minutes before serving.
Serve warm or chilled.
JL in South Jersey
http://www.nancyskitchen
