CINNAMON SWIRL RAISIN BREAD PUDDING|
1 (16 oz.) loaf Sunmaid
raisin cinnamon bread
1 qt. milk
2 c. sugar
2 Tbsp. vanilla
1 Tbsp. butter
Tear bread into 2 inch pieces. Drop into large mixing
bowl and pour milk over the bread. Toss gently until bread is
coated. Let bread soak about 15 minutes. In small bowl beat
eggs and sugar until smooth and thick.
Add vanilla. Pour over bread; gently but thoroughly mix
until bread is coated with egg mixture. Transfer to buttered 9
x 13-inch dish. Place dish uncovered in larger pan containing
1 to 2 inches water. Bake until knife comes out clean about 1
hour. For crusty pudding, dot with butter before baking.
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