Cinnamon-Raisin Bread Pudding
- 4 large eggs, lightly beaten
- 1 1/2 cups milk
- 2/3 cup maple syrup
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1 1/2 loaves day old cinnamon-raisin bread
Combine the first 7 ingredients in a large bowl; stir in the raisins. Cut the bread into 1-inch chunks; add to the egg mixture. Stir gently to coat the bread. Pour into greased glass baking dish. Bake at 350 degrees F for 50-60 minutes or until a knife inserted into the center comes out clean. Let set for 10 minutes before serving (great hot or cold).
Recipe reprinted by permission of Publisher. All rights reserved.
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