Cinnamon Raisin Bread Pudding

Oven: Pre-heated to 350*F
Bake time: 30 minutes for individual molds and 45 minutes for larger molds.

Ingredients:

1/2 cup raisins
1/3 cup orange juice
8 slices cinnamon raisin bread (or soft white bread), cut into 1" cubes
3 tablespoons melted butter
2 cups whole milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla extract (pure)
1/2 teaspoon cinnamon*
Pinch of salt

Directions:

Combine the raisins and orange juice and allow to set for 15 minutes. In a bowl, combine the bread cubes with the melted butter then spread them on to a cookie sheet and bake until just golden brown. Set aside to cool. Brush with melted butter either a 2 quart casserole or 6 individual ceramic ramekins.
Place the bread cubes or in the buttered molds. Combine the milk, eggs, sugar, salt, cinnamon and vanilla extract with a whisk, stirring until sugar is completely dissolved and mixture is homogenous. Pour this mixture over the bread cubes in the molds and allow to set in the refrigerator for 15 minutes. Place the bread custard molds onto a cookie sheet and put into the oven for 30 minutes for individual molds and 45 minutes for larger molds. Remove the molds from the oven and let stand 15 minutes before serving.

Makes 4-6 Servings

Tags: panera bread recipes, bread pudding recipe, dessert recipes, restaurant recipes