Kiss the Cook: Cinnamon raisin bread makes base for pudding

I have had many friends tell me they enjoy bread pudding. It’s always been something I’ve wanted to make, but honestly, I never did until recently.
I decided to take a recipe I had and modify it. I used cinnamon raisin bread versus the French loaf the original recipe called for. I also felt the original recipe was too wet, so I made some modifications to achieve a consistency that worked for me.
Below is the recipe with those modifications. It was delicious! I know a few friends that are definitely going to try this recipe. I hope you do too. Enjoy!

Cinnamon Raisin Bread Pudding
Prep Time: 30 min
Cook time: 45 min
Ingredients:
7 slices day-old cinnamon raisin bread or French loaf (5 cups of pieces)
2 tbs. butter (melted)
½ cup raisins (optional-use with French loaf)
3 eggs
1 ½ c. heavy whipping cream
½ c. white sugar
¼ c. brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
Directions:
1. Preheat your oven to 350 degrees F
2). Tear the bread slices into bite size pieces and place in an 8” x 8” baking dish. Drizzle the melted butter over the top of the bread. Add optional raisins
3. Place the eggs, whipping cream, sugar, cinnamon and vanilla in a medium bowl. Beat until you see the cinnamon fully mixed into the egg mixture. Pour this over the bread. Use a spatula or fork and push the bread pieces down, so it’s covered and absorbing the egg mixture.
4. Bake for 45 minutes, uncovered, in the center of your preheated oven. The top should spring back when lightly tapped.
5. Serve warm. Can be refrigerated and warmed in a microwave later. Enjoy!