Cinnamon-Raisin Bread Pudding
- 4 cups milk
- 5 large eggs
- 10 to 12 white bread slices, torn into pieces
- 3 cups NILLA Wafer crumbs (about 55 wafers)
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups raisins
- Whisk together milk and eggs in a large bowl. Add bread and remaining ingredients, stirring until blended. Pour mixture into an aluminum foil-lined 11- x 7-inch baking dish; cover with foil, and place in a larger pan. Add water to larger pan to a depth of 1 to 1 1/2 inches.
- Bake at 350° for 1 hour. Uncover and bake 20 to 30 more minutes. Serve with caramel sauce or softened ice cream, if desired.
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