Cinnamon-Raisin Bread Pudding With Honey Cream

• 4 large eggs
• 3 cups 2% milk
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup raisins
• 6 cups cubed French bread (about 5 ounces)
• HONEY CREAM:
• 2 teaspoons cornstarch
• 3/4 cup heavy whipping cream, divided
• 1/4 cup butter, cubed
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• Sweetened whipped cream

1. Preheat oven to 350u0b0. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened.
2. Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean.
3. Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream.

eggs, milk, sugar, ground cinnamon, salt, raisins, bread, honey cream, cornstarch, heavy whipping cream, butter, honey, vanilla, whipped cream

Taken from www.tasteofhome.com/recipes/cinnamon-raisin-bread-pudding-with-honey-cream/ (may not work)