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Cinnamon Raisin Bread Pudding Recipe

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This recipe for Cinnamon Raisin Bread Pudding is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Loaf Cinnamon-raison bread
6 Cup Milk
2 Box Cook-and-serve Vanilla Pudding
Directions:
Directions:
Cut bread slices into 1-inch cubes and toss with 2 cups of the milk before placing into a 13 x 9 x 2 inch baking dish. Let stand for 10 minutes.
In a separate bowl, mix together the remaining milk and pudding mixes until smooth.
Pour the milk/pudding mixture over the soaked bread and toss lightly.
Bake until browned and almost set in the middle. Cool on a wire rack for at least 15 minutes before serving. May be served either warm or chilled.
Personal Notes:
Personal Notes:
If using regular bread, add 1 cup raisins, 1/2 cup sugar, and 1 Tsp. cinnamon. (Jean Papendick)

 

 

 

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