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Cinnamon Raisin Bread Pudding


1 16-ounce loaf raisin-cinnamon swirl bread, cut into 1-inch cubes
(Pepperidge Farm Cinnamon-Swirl Bread with Raisins)
6 cups milk
2 3-ounce boxes cook-and-serve vanilla pudding

Preheat oven to 350 degrees. In 9x13x2 inch baking dish, toss the diced bread with 2 cups milk. Let stand for 10 minutes. In a separate bowl, mix the remaining milk with the pudding until smooth. Pour over the soaked bread and toss lightly. Bake for 1 hour or until browned and set all the way in the middle. Remove from the oven and cool on a wire rack for at least 15 minutes before serving. If 12 servings are too many in your household, make half a recipe and bake in a 1 1/2- quart dish (8x8x2) You can make a chocolate bread pudding following the same procedure by substituting a chocolate load cake for the bread, chocolate milk for plain milk and chocolate pudding for vanilla.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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