Cinnamon-Raisin Bread Pudding

• 4 large eggs, lightly beaten
• 1 1/2 cups milk
• 2/3 cup maple syrup
• 1/2 cup whipping cream
• 1/3 cup firmly packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 1 1/2 (1-pound) loaves day-old cinnamon-raisin bread
• Powdered sugar
• Garnish: cinnamon sticks
• Additional maple syrup

1. Combine first 7 ingredients in a large bowl; stir in raisins. Cut bread into 1" chunks; add to egg mixture in bowl. Stir gently. Cover and chill overnight.
2. Pour soaked bread mixture into a lightly greased 9" springform pan. Place springform pan on a jellyroll pan.
3. Bake, uncovered, at 350u0b0 for 50 to 55 minutes or until a knife inserted in center comes out clean. Let cool in pan 10 minutes. Carefully remove sides of springform pan; sprinkle bread pudding with powdered sugar. Garnish, if desired. Cut into wedges, and serve warm with additional maple syrup.
4. Note: You can bake this in a 9" square pan or a 11" x 7" x 1 1/2" baking dish if you don't have a springform pan. Servings will be squares instead of wedges.

eggs, milk, maple syrup, whipping cream, brown sugar, vanilla, ground cinnamon, raisins, loaves, powdered sugar, cinnamon sticks, maple syrup

Taken from www.myrecipes.com/recipe/cinnamon-raisin-bread-pudding-0 (may not work)