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CINNAMON RAISIN BREAD PUDDING
1 (16 ounce) loaf raisin-cinnamon swirl bread, cut into 1-inch cubes 6 cups milk, divided use 2 boxes (3 ounces each) Jell-O Cook & Serve vanilla pudding (not instant)
Preheat oven to 350 degrees F.
Toss bread cubes with 2 cups of the milk in a 13x9x2-inch baking dish. Let stand 10 minutes.
Meanwhile, in separate bowl, stir together the remaining 4 cups milk and the pudding until smooth. Pour over soaked bread in pan; toss lightly.
Bake at 350 degrees F for 1 hour or until browned and almost set in the middle. Cool pan on a wire rack at least 15 minutes before serving.
From: Beth McWhorter of Port Charlotte, Florida Source: North County Times; Escondido, CA
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