1 16-ounce loaf raisin-cinnamon swirl bread, cut into 1-inch cubes
(Pepperidge Farm Cinnamon-Swirl Bread with Raisins)
6 cups milk
2 3-ounce boxes cook-and-serve vanilla pudding
Preheat oven to 350 degrees. In 9x13x2 inch baking dish, toss the diced bread with 2 cups milk. Let stand for 10 minutes. In a separate bowl, mix the remaining milk with the pudding until smooth. Pour over the soaked bread and toss lightly. Bake for 1 hour or until browned and set all the way in the middle. Remove from the oven and cool on a wire rack for at least 15 minutes before serving. If 12 servings are too many in your household, make half a recipe and bake in a 1 1/2- quart dish (8x8x2) You can make a chocolate bread pudding following the same procedure by substituting a chocolate load cake for the bread, chocolate milk for plain milk and chocolate pudding for vanilla.