Cinnamon Swirl Raisin Bread Pudding

• 1 (16 oz.) loaf cinnamon raisin bread, sliced and toasted
• 1 qt. milk
• 3 eggs
• 2 c. sugar
• 2 Tbsp. vanilla extract
• 1 Tbsp. butter
• whipped cream

1. Tear bread into
2. 2-inch
3. pieces. Drop into large mixing bowl and pour milk
4. over.
5. Tosstently until bread is coated. Let bread soak about 15
6. minutes.
7. In
8. a small bowl, beat eggs together with sugar until
9. mixture is light yellow, smooth and thick. Add vanilla.
10. Pour
11. mixturetver milk-soaked bread and gently, but thoroughly,
12. mix
13. together
14. until
15. bread is evenly coated with egg mixture.
16. Put
17. into a buttered 9 x 13 x 2-inch baking dish (uncovered), and
18. place dish in another pan with 1 to 2
19. inches
20. of water.
21. Place these dishes in preheated 350u0b0 oven and bake until set.
22. A knife inserted into center should come out clean, about 1 hour.

cinnamon raisin bread, milk, eggs, sugar, vanilla extract, butter, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586117 (may not work)