Cinnamon-Raisin Bread Pudding

         Yield: 12 Servings
Categories: Desserts

1 Loaf raisin-cinnamon swirl -bread; (16 oz) 6 c Milk 2 Boxes cook-and-serve vanilla -pudding 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