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CINNAMON SWIRL RAISIN BREAD PUDDING 1 (16 oz.) loaf Sunmaid raisin cinnamon bread 1 qt. milk 3 eggs 2 c. sugar 2 Tbsp. vanilla 1 Tbsp. butter Tear bread into 2 inch pieces. Drop into large mixing bowl and pour milk over the bread. Toss gently until bread is coated. Let bread soak about 15 minutes. In small bowl beat eggs and sugar until smooth and thick. Add vanilla. Pour over bread; gently but thoroughly mix until bread is coated with egg mixture. Transfer to buttered 9 x 13-inch dish. Place dish uncovered in larger pan containing 1 to 2 inches water. Bake until knife comes out clean about 1 hour. For crusty pudding, dot with butter before baking. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!