Cinnamon-raisin Bread Pudding

Description:
What a wonderful dish to make ahead for breakfast, lunch or supper. Found this in the 2006 March Southern Living Magazine. This is now one of our favorites to serve with Grandma's Cottage country breakfast

Ingredients:
1 - 16 oz loaf of raisin bread
1 - 14 oz can sweetened condensed milk
3/4 - Cup warm water
4 - Large eggs
2 - Teaspoon vanilla
1/2 - Teaspoon cinnamon
Powder sugar

Directions:
Cut bread into 1” pieces and place in large bowl. Whisk together the milk, water eggs, vanilla and cinnamon. Pour over bread and toss to coat. Place bread mixture in 6 lightly greased ramekins cups. Place in cake sheet pan with about 1 inch of hot water. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in center comes out clean. Sift powder sugar over top and serve.

Special Notes:
* May make the night before and then bake the next morning.
* May use apple cinnamon bread for a different taste.
* May use left over homemade bread and add more cinnamon and your own
raisins.
* Use as a dessert and serve with ice cream



Recipe Summary:
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Comments:



Other recipes by Grandma's Cottage:
Almond Honey Butter
Strawberries And Cream Stuffed French Toast With Strawberry Syrup
Caramel-apple Muffins With Caramel Sauce
Nana’s Chili
Joe B's Cornbread
Mommy's Dumplings
Easy Poppy Seed Cake
Easy Potato Pancakes
Coconut Icebox Cake
Hearty Hamburger Casserole
Aunt Clair’s Hot Curried Fruit
Eggs And Sausage Casserole
Fruit Berry Pie
Onion-garlic Bubble Bread
Christmas Holly Wreaths




Recipe Provided By:
Grandma's Cottage
Port Republic, VA

Port Republic Bed and Breakfast Inns