This is a print preview of "Shirley's Cinnamon Raisin Bread Pudding" recipe.

Shirley's Cinnamon Raisin Bread Pudding Recipe
by CookEatShare Cookbook

Shirley's Cinnamon Raisin Bread Pudding
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  Servings: 6

Ingredients

  • 1 pound loaf cinnamon raisin bread (Sun-Maid)
  • 1 quart. lowfat milk
  • 3 Large eggs
  • 1 c. sugar
  • 2 tbsp. vanilla
  • 1 tbsp. butter

Directions

  1. Preheat oven to 350 degrees. Tear bread into bite-size pcs. Place in a large mixing bowl and pour lowfat milk over. Toss gently till bread is coated. Let bread soak 15 min. In a small bowl, beat Large eggs with sugar till smooth and thick. Add in vanilla. Pour mix into bread and lowfat milk. Let set 10 min. Pour into buttered 13 x 9 inch Pyrex dish and place in broiler pan of water. Bake at 350 degrees for 1 hour. Serve hot with vanilla ice cream or possibly whipped cream.