Recipe - Cinnamon-Raisin Bread Pudding

1 Loaf raisincinnamon swirl
bread; (16 oz)
6 cup Milk
2 Boxes cookandserve vanilla
pudding

Dice bread into 1" cubes. Put into a 9x13" baking dish and toss with 2
cups of milk. Let stand for 10 minutes. Mix the remaining milk and
pudding until smooth. Pour over the soaked bread and toss lightly. Bake at
3500 for 1 hour, or until browned and set almost all of the way into the
middle. Cool for 15 minutes before serving. Serve warm with ice cream, or
chilled.
Recipe By : Cooking With Three Ingredients by Andrew Schloss

Posted to MCRecipe Digest V1 #266

Date: Mon, 28 Oct 1996 17:36:47 0600

From: Jeanne stein@netnitco.net