Recipe: Cinnamon Raisin Bread Pudding (baked, using cook-and-serve pudding mix)

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