Title: Cinnamon-Raisin Bread Pudding
Categories: Dessert
Yield: 12 Servings

	1	loaf
:		-
	6 c	milk
	2	boxes cook-and-serve vanilla
:		pudding
:		raisin-cinnamon swirl bread
:		(16 oz)

Dice bread into 1" cubes. Put into a 9x13" baking dish and toss with 2 cups of milk. Let stand for 10 minutes. Mix the remaining milk and pudding until smooth. Pour over the soaked bread and toss lightly. Bake at 3500 for 1 hour, or until browned and set almost all of the way into the middle. Cool for 15 minutes before serving. Serve warm with ice cream, or chilled.

Recipe By : Cooking With Three Ingredients by Andrew Schloss

From: Debbie Barry - Innermail Emc.Ve

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