Cinnamon-raisin Bread Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | Loaf raisin-cinnamon swirl | |
| bread 16 oz | ||
| 6 | c | Milk |
| 2 | Boxes cook-and-serve vanilla | |
| pudding |
INSTRUCTIONS
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 MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 17:36:47 -0600 From: Jeanne <stein@netnitco.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 9.8mg
Sodium: 176.2mg
Potassium: 171.8mg
Carbohydrates: 13.5g
Fiber: 0g
Sugar: 13.8g
Protein: 4g